Stilton-stuffed Portobello Mushrooms with Herbed Freekeh

10 Nov 2021

Stilton-stuffed Portobello Mushrooms with Herbed Freekeh

40 Minutes | easy | Serves 3-4

Stuffed mushrooms may have been overcooked as a somewhat dated option in recent years but they still taste great! Especially stuffed with plenty of piquant Stilton cheese for a festive touch. These are lovely with other grains too, such as freekeh, or try couscous.


  • 150g bulgur
  • 270ml vegetable or chicken stock
  • 6 portobello mushrooms, stalks trimmed and finely chopped (set aside the caps and chopped stalks separately)
  • 150g Stilton, sliced
  • 1 small onion, finely chopped
  • 3 spring onions, finely sliced
  • 1-2 tablespoons lemon juice
  • Zest of 1 lemon
  • Handful parsley leaves, chopped Handful mint leaves, chopped Butter, for cooking




Combine the bulgur and stock in a saucepan and bring to the boil. Reduce to a simmer, put the lid on and cook for 15 minutes on low heat.

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Light two gas burners

Light two gas burners on the Jupiter Outback BBQ and set the heat to medium.


Heat a splash of oil

Heat a splash of oil in a frying pan and add the onion. Allow to soften but not colour, around 10 minutes. Add the mushrooms and cook for a further 5 minutes. Season with salt and pepper.​​​​​​​

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Dot the mushrooms

Dot the mushrooms with butter and season. Cook over medium heat for 5 minutes, or until the butter has melted and the mushrooms are starting to soften.​​​​​​​

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Top the mushrooms

Top the mushrooms with the onion mixture, then add a slice of Stilton. Cook for a further 10 minutes or until the cheese is melted and the mushrooms soft.

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Combine the bulgur with the spring onions, lemon juice, zest and herbs.​​​​​​​

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Top with the mushrooms

Top with the mushrooms and serve.​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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