Preheat the oven to 160 degrees C
Remove the stalks from the mushrooms and place them top side down on a baking tray and drizzle with olive oil. Season with salt and pepper.
Chop up the leftover stalks.
Melt the butter in a pan and toss in the stalks. Cook until tender and then toss in the breadcrumbs. Season with salt and pepper.
Cook until golden brown.
Remove from the heat and allow to cool.
Crumble in the blue cheese and add the chopped parsley.
Crumble everything together.
Fill the mushrooms with Cully and Sully mushroom risotto and cover each one with a generous layer of the blue cheese breadcrumbs.
Place in the oven for 30-40 mins until the mushrooms are tender through.
Serve with pesto oil, some crusty bread, and a leafy green salad