Serves 6Growing up as a kid in the UK in the seventies and working as a chef in the eighties breaded mushrooms were on all pub and lesser restaurant menus. They always came with a garlic mayo dip. I guess because they could live in the freezer and be fried from frozen to order – therefore making a lazy chefs life easier.
This recipe is a play on this idea but of course nothing is frozen and the mushrooms are stuffed with a delicious pate of pecan nuts and stilton cheese. Feel free to substitute another cheese or use another type of nut.
Contains 3 recipesPecan and stilton pate