20 medium sized mushrooms
300g (12oz) crumbled Wensleydale Blue
1 heaped teaspoon finely grated onion
1 level teaspoon curry powder
2-3 tablespoon mayonnaise
Freshly ground black pepper
1. Remove mushroom stalks and place caps upside down in an ovenproof dish.
2. Combine remaining ingredients and use this mixture to stuff the mushrooms.
3. Place the mushrooms in a pre-heated oven (200C/400°F/Gas Mark 6) for 10 minutes, until the mixture is bubbling. They can be transferred to a hot grill to brown them, but this is not essential.
4. Serve immediately, with fresh granary bread.