Stuffed mushrooms with blue cheese and aioli recipe
 A flavourful vegetarian starter of mushrooms cooked in butter, filled with tangy blue cheese and topped with crunchy fried breadcrumbs. Served with mustard and garlic dressing. 12 large field mushrooms100g/3½oz buttersea salt and freshly ground black pepper100g/3½oz stale breadcrumbs1 garlic clove, crushed 1 tbsp chopped chives100g/3½oz blue cheese 12 large field mushrooms 100g/3½oz butter sea salt and freshly ground black pepper 100g/3½oz stale breadcrumbs 1 garlic clove, crushed 1 tbsp chopped chives 100g/3½oz blue cheese 2 garlic cloves, crushed2 egg yolks1 tsp Dijon mustard150ml/5fl oz olive oil1 tbsp chopped fresh parsley½ tsp smoked paprikasqueeze lemon juice 2 garlic cloves, crushed 2 egg yolks 1 tsp Dijon mustard 150ml/5fl oz olive oil 1 tbsp chopped fresh parsley ½ tsp smoked paprika squeeze lemon juice Method Remove the stalks from the mushrooms.Place 50g/1¾oz of butter into a sauté pan and add the mushrooms, skin-side down. Season with salt and pepper and cover with a lid. Cook gently for 15-20 minutes.Melt another 50g/1¾oz butter in a small saucepan and brush over the cooked mushrooms.Mix the 50g/1¾oz of the breadcrumbs with the garlic and chives and crumble in the cheese.Mix well and divide between the top of each mushroom. Return the lid to the pan and cook for a further 5-10 minutes or until the butter starts to melt.Meanwhile, for the aioli, put the garlic into a bowl with the egg yolks. Add the mustard, then slowly drizzle oil in and stir constantly. Mix in the parsley, paprika and lemon juice and season to taste with salt and pepper.To finish the mushrooms, remove them from the pan, set aside and keep warm. Add the remaining breadcrumbs to the pan used for the mushrooms. Cook for five minutes until crisp and golden-brown, then sprinkle them over the mushrooms. Serve three mushrooms per person with a little aioli. Remove the stalks from the mushrooms. Remove the stalks from the mushrooms. Place 50g/1¾oz of butter into a sauté pan and add the mushrooms, skin-side down. Season with salt and pepper and cover with a lid. Cook gently for 15-20 minutes. Place 50g/1¾oz of butter into a sauté pan and add the mushrooms, skin-side down. Season with salt and pepper and cover with a lid. Cook gently for 15-20 minutes. Melt another 50g/1¾oz butter in a small saucepan and brush over the cooked mushrooms. Melt another 50g/1¾oz butter in a small saucepan and brush over the cooked mushrooms. Mix the 50g/1¾oz of the breadcrumbs with the garlic and chives and crumble in the cheese. Mix the 50g/1¾oz of the breadcrumbs with the garlic and chives and crumble in the cheese. Mix well and divide between the top of each mushroom. Return the lid to the pan and cook for a further 5-10 minutes or until the butter starts to melt. Mix well and divide between the top of each mushroom. Return the lid to the pan and cook for a further 5-10 minutes or until the butter starts to melt. Meanwhile, for the aioli, put the garlic into a bowl with the egg yolks. Add the mustard, then slowly drizzle oil in and stir constantly. Mix in the parsley, paprika and lemon juice and season to taste with salt and pepper. Meanwhile, for the aioli, put the garlic into a bowl with the egg yolks. Add the mustard, then slowly drizzle oil in and stir constantly. Mix in the parsley, paprika and lemon juice and season to taste with salt and pepper. To finish the mushrooms, remove them from the pan, set aside and keep warm. Add the remaining breadcrumbs to the pan used for the mushrooms. Cook for five minutes until crisp and golden-brown, then sprinkle them over the mushrooms. To finish the mushrooms, remove them from the pan, set aside and keep warm. Add the remaining breadcrumbs to the pan used for the mushrooms. Cook for five minutes until crisp and golden-brown, then sprinkle them over the mushrooms. Serve three mushrooms per person with a little aioli. Serve three mushrooms per person with a little aioli.