Cranberry and Stilton Stuffed Mushrooms
Prep time: 
Cook time: 
Total time: 
Serves: serves 4 or makes 12 canapés
  • 12 medium size mushrooms (middle removed to create small holes)
  • 100g blue stilton
  • 50g fresh cranberries
  • 2 tbsp white wine
  • Few sprigs fresh thyme
  • Olive oil
  • Salt/ pepper
  • Fresh rocket to serve.
  1. Preheat oven to 200°C/400°F.
  2. In a small pan add the cranberries. Cook on a gentle heat for just a couple of mins then pour in the white wine and around 50ml of boiling hot water. Keep on a gentle heat and stir for around 5 mins. By this time the liquid will have reduce and the cranberries will be soft and plump but still keeping their shape a little. Drain any excess liquid from the cranberries and leave to one side to cool.
  3. In a small mixing bowl add the stilton, fresh thyme (leaves picked) and the cooled cranberries. Mix everything together with a fork so that the ingredients are combined. Season with a little salt and pepper.
  4. Take a tsp size of the stilton mixture and pop into each mushroom. Press down so the filling is firmly inside the mushroom. Repeat until all the ingredients are used.
  5. Place the stuffed mushrooms in a roasting tin. Lightly drizzle some olive oil on top and final seasoning of black pepper.
  6. Place in the oven for around 15 mins. Serve immediately with a little fresh rocket.
Recipe by A Modern Rose at