Blue Cheese Stuffed Mushrooms

(for 2-4 as an appetizer)

9 large mushrooms
1 slice of bread cut in fine cubes or 1/2 cup breadcrumbs (I used a little of both, as I had some bread to use up)
1/2 cup parsley, roughly chopped
4 cloves garlic
1/3 cup blue cheese (Roquefort or something nice and flavorful)
1/3 cup roughly chopped hazelnuts
2 Tbsp olive oil
salt and pepper

Preheat the oven to 170C/325F. Wash the mushrooms and remove the stems carefully. Chop the stems finely and cook them with the garlic in the olive oil until they have given up and reabsorbed their juice. Mix in the rest of the ingredients and work at it until the cheese is fully incorporated. Taste for seasonings; it probably won't need any salt as the cheese is fairly salty but will be the better for a healthy grinding of pepper. Pour a tiny amount of olive oil into the bottom of your baking dish and roll the mushroom tops in it. Place them in the bottom of the pan and carefully spoon the stuffing back into the mushroom caps. Put them in the oven and bake for 30-40 minutes, until they smell delicious and the mushroom caps are soft.

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