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Blue Cheese & ‘Shrooms

Your customers will love this classic flavour combination of creamy, cheesy mushrooms piled on top of a fluffy, steaming hot jacket potato – the ultimate taste of autumn. Cooking time: 12 minutes


Ingredients: Serves 2

  • 2 tbsp olive oil
  • 250g assorted mushrooms, sliced
  • 1 clove garlic, crushed
  • 1 tbsp Worcestershire Sauce
  • 3 tbsp half-fat creme fraiche
  • 50g Stilton or other blue cheese, crumbled 
  • salt and pepper to season
  • 1 tbsp snipped fresh chives
  • 2 Bannisters Yorkshire Family Farm Large Baked Jacket Potatoes


  1. Cook two large Bannisters Baked Potatoes from frozen in the microwave (only 7 mins) on full power, as per instructions.
  2. Meanwhile, cook your cheesy mushrooms. Heat the oil in a frying pan, add the mushrooms and stir them until coated in oil and season with a good pinch of salt. Fry over a medium heat for 5 mins or until they release their juices and turn soft.
  3. Increase the heat, stirring until most of the juices have gone, then add the garlic and fry for 30 seconds or so.
  4. Remove from the heat, add the Worcestershire Sauce, creme fraiche, cheese and freshly ground black pepper and mix well. Gently heat the mixture until a smooth creamy sauce forms.
  5. Divide the mixture between the hot baked potatoes and top with chopped fresh chives. 

For more recipes from Bannister’s Farms visit – https://www.bannistersfarm.co.uk/recipes/

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