Large Portobello mushrooms - 2 to 3 per person

Olive oil

150g Stilton (for 4-6 mushrooms)

Handful of pinenuts

Handful of flat leaf parsley

1. Heat the oven to 200°C.
2. Spread the pine nuts across a flat baking tray (I usually toast a pack at a time, as they keep for a while in an airtight container).
3. Place the pine nuts in the oven to cook until they turn golden brown (usually 5-7 minutes). 
4. Remove from the oven and leave to cool.
5. Wipe the mushrooms and remove any dirt.
6. Remove the mushroom stalks and save to use in another recipe.
7. Pour some olive oil into a small dish and then using a pastry brush, lightly oil the mushroom caps and gills.
8. Place, cap side down, in the hot oven and bake for 10 minutes.
9. Whilst the mushrooms are cooking, dice the stilton.
10. Remove the mushrooms from the oven and cover the gills with the stilton.
11. Return to the oven for a final 5-6 minutes, until the stilton has melted.
12. Plate the mushrooms and scatter over the toasted pine nuts and some chopped flat leaf parsley.
13. Serve with a side salad and fresh bread to mop up the lovely juices!