Crowdie is a soft, light cheese made locally in Ardersier. I love its slightly lemony tang and how versatile it is too. Recently I’ve used it to make a raspberry cheesecake, canneloni and stuffed mushrooms. The latter is perhaps my favourite and has been eaten alongside lots of crunchy salad leaves for lunch this summer.
Crowdie Stuffed Mushrooms
4 field mushrooms
1 small clove of garlic, crushed
1 tblspn chopped parsley
2 tblspn breadcrmbs
3 heaped tblspn Crowdie (or cream cheese if Crowdie is not available)
- Preheat the oven to 180 oC.
- In a small bowl mix together the crowdie, parsley, garlic, and most of the breadcrumbs. Season to taste.
- Cut the stalks out of the mushrooms and add a dollop of cheese mixtre to the centre of each mushroom. Sprinkle with remaining breadcrumbs and brush or spray very lightly with olive oil
- Bake in the oven for 12-15 minutes until the mushrooms are soft and the breadcrumbs are golden.