Stilton & Walnut Stuffed Mushroom served with Butter Bean Ratatouille

This week’s recipe is a protein packed, vegetarian dinner. 

Stilton & Walnut Stuffed Mushroom served with Butter Bean ratatouille
Protein packed vegetarian dinner.
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Ingredients
  1. 1 Large flat mushroom
  2. 30 g Stilton Cheese
  3. 3 - 4 Walnuts
  4. Olive Oil
  5. 1 Large Clove Garlic
  6. Large Red Onion
  7. 1 Medium Aubergine
  8. 1 Medium Courgette
  9. 400g Plum Tomatoes
  10. 400g Butter Beans
  11. Fresh Basil
  12. Salt & Pepper
Instructions
  1. For the mushroom
  2. Take the stalk out of the middle of the mushroom and peel
  3. Crumble the stilton over the top
  4. Chop the walnuts and sprinkle them over the top
  5. Bake at 180 degree for 10 - 12 minutes.
  6. Finely slice the garlic and red onion and fry for 2 - 3 minutes over a med - low heat or until onions start to soften.
  7. Chop the aubergine and courgette and add to the pan continue to cook for 4 - 5 minutes until they start to soften
  8. Add the tinned tomatoes and allow to simmer for 4 - 5 minutes
  9. Add the butter beans to warm through and salt & pepper to taste
  10. Chop up some fresh basil and add at the last minute
  11. Place the ratatouille on a large dinner plate and place the stilton & walnut stuffed mushroom on top
  12. Serve and enjoy.
Liv Life http://livlifecoaching.co.uk/

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