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Recipe for :

Stuffed Mushrooms

Judy RidgwayThis recipe comes from Judy Ridgway - you can visit her website by clicking here.

Judy Ridgway has been tasting, talking and writing about olive for twelve years or more since she co-authored The Pocket Guide to Oils Vinegars and Seasonings. This was followed up by a paper on Taste and Flavour in Olive Oil written for the European Commission in 1992 (about to be re-issued in updated form) and then The Olive Oil Companion which is still just about in print.

Before working with co-author Mark Lake on the first book Judy says that she hardly used olive oil and now she hardly uses anything else. "Mark was a real lover of olive oil and he opened my eyes to the fact that olive oil is not just olive all. They all taste quite different", says Judy.

The taste and flavour aspect of foods fascinates Judy and she tastes olive oils at every opportunity. As a result she was invited to sit on the judging panel for the prestigious Leone d'Oro awards for olive oil in Italy for five years from 1996 to 2000.

As well as tasting oil, Judy regularly travels to the producing countries and recently visited the southern hemispere to look at olive oil there. Her work includes tutored seminars, tasting classes and broadcasting.

She has written more than 50 books on food and wine and her book The Wine Tasting Class was nominated for the Julia Child awards in America.

Mushrooms fried in butter and served on toast has been a traditional savoury and snack for many years. In this updated version the breadcrumbs are used on top of the mushrooms rather than underneath and the butter is replaced with olive oil.


8 large open cup or field mushrooms
150 ml extra virgin olive oil
2 teaspoons Worcestershire Sauce
6 - 8 drops Tabasco Sauce
50g grated Cheddar cheese
75g fresh breadcrumbs
salt and freshly ground black pepper

wedges of lemon
sprigs of flat-leaf parsley

  • Place the mushrooms in a large ovenproof dish or baking tray.
  • Mix the extra virgin olive oil with the Worcestershire sauce and Tabasco. Spoon half the mixture over the top of the mushrooms.
  • Place under a pre-heated grill and cook for about 6 - 8 minutes, basting from time to time with the olive oil and Worcestershire Sauce mixture to make sure that they do not dry out.
  • Mix the grated cheese and breadcrumbs with the seasoning and press the mixture on top of the cooked mushrooms. Return to the grill for 2 - 3 minutes until well browned and crisp.
  • Serve at once, garnished with a wedge of lemon and a sprig of parsley.

Serves 4

Judy Ridgway

Visit Judy's web site - click here