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Pasta-Topped Mushrooms

This dish is delicious served cold with a crisp leafy salad or warm as a starter or an accompaniment. The topping can be made in advance and arranged on the mushrooms at the last minute.

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50g/2oz dried small stellette (stars)
Dash of olive oil
4 large flat mushrooms
50g/2oz butter
1 clove of garlic, crushed
yellow pepper, seeded and finely diced
orange pepper, seeded and finely diced
150g/5oz blue cheese, such as Stilton or Danish blue, crumbled
Salt and freshly ground black pepper
2tbsp chopped fresh parsley


Serves: 3


Bring a large saucepan of water to the boil and add the stellette with a dash of olive oil. Cook for about 7 minutes, stirring occasionally, until tender. Drain and set aside.

Cut the stalks out of the mushrooms and discard. Arrange the mushrooms, stalk side up, on a baking sheet and set aside.

To make the topping, melt the butter in a frying pan and sauté the garlic for about 2 minutes. Add the diced peppers and cook for a further 5-7 minutes. Stir in the crumbled blue cheese and season to taste with salt and freshly ground black pepper. Add the parsley and stellette. Stir well.

Top each mushroom with the pasta mixture then place the baking sheet under a hot grill for 2-5 minutes, or until the topping is lightly golden and the mushrooms are warmed through.

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