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BBQ Stuffed Mushrooms with Clotted Cream and Blue Cheese
May 29, 2025
Serves
BBQ Mushrooms & Clotted Cream? Yes please. These smoky Portobello mushrooms are stuffed with blue cheese, kale, pecans, pine nuts and a bold dollop of Trewithen Cornish clotted cream. Bubbled on the BBQ until golden and sticky – then finished with another spoonful of clotted cream for good measure. A vegetarian treat that hits all the right BBQ notes – rich, nutty, creamy, and totally indulgent.
Serves 6 (2 mushrooms each).
Recipe by James Strawbridge.
BBQ Stuffed Mushrooms with Clotted Cream and Blue Cheese
Serves: 6Method
Step 1
In a mixing bowl, combine the blue cheese, chopped kale, pecans, pine nuts, thyme, and a generous dollop of Trewithen Cornish clotted cream. Season with salt and pepper.
Step 2
Spoon the mixture generously into each mushroom cap. Place the mushrooms in a BBQ safe tray or cast iron pan. Add a knob of butter to the pan letting it melt and bubble into a rich, sticky sauce.
Step 3
Bake on a lidded, hot BBQ for approx 20 minutes, or until the mushrooms are soft and the tops golden. Spoon the buttery juices over each mushroom and finish with a small spoonful of Trewithen clotted cream for extra indulgence.
Step 4
Serve with hot salad or crusty bread – perfect as a veggie showstopper.
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Ingredients
- 2 large Portobello mushrooms, stalks removed
- 100g Trewithen Cornish Clotted Cream (plus extra to finish)
- 100g crumbly blue cheese
- 1 handful Kale, finely chopped
- 1 handful pecans, roughly chopped
- 1 tbsp pine nuts
- 1 tsp fresh thyme leaves
- Sea salt & cracked black pepper
- 1 knob of butter (for finishing)
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