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Comté and Mushroom Blobs from Annem Hobson

Comté and Mushroom Blobs recipe from So Wrong It’s Nom

Annem Hobson, creator of So Wrong It's Nom, is the brains behind the Cheester Egg – a solid cheese egg, with a crumbly but creamy texture, that's a welcome change over Easter for anyone without a sweet tooth.

This alternative egg is one of Annem's many exceptionally cheesy creations, and for an extra Easter treat she's shared her favourite cheesy recipes with the foodies at Deliveroo.    


Comté and Mushroom Blobs

Breaded and fried, these Comté packed blobs of deliciousness are perfect whether you've earned a treat after Lent or you just really love cheese. This recipe makes roughly 30 blobs, so they're great for a cheesy Easter knees-up over the weekend.

Preparation time: 35 minutes

Ingredients (makes approx. 30 blobs)

  • 100g large mushrooms
  • 220-300g of Comté cheese
  • 800g white potatoes
  • 1 tbsp butter
  • 1 large glug of milk
  • 1/2 tsp salt
  • 230g tub of readymade breadcrumbs
  • 2 large eggs
  • Sunflower oil or vegetable oil



  1. Peel the potatoes and chop them in half, then boil them in salted water.
  2. Whilst the potatoes are boiling, finely dice the mushrooms.


  1. In a frying pan, lightly cook the mushrooms in a light spray of cooking oil.
  2. Grate the majority of the Comté cheese but leave enough to chop into 30 small cubes for the inside of your blobs.


  1. Once the potatoes are soft, drain them, put them back in the pot with the butter and a glug of milk, then mash. Rustic mash works well for shaping the blobs.
  2. Add the grated Comté to the mash and mix it in, then season with salt and an optional grind of pepper.
  3. Once the cheese and mash is well mixed, fold in the cooked mushrooms.


  1. In a separate bowl, whisk up the eggs.
  2. Tip out the tub of breadcrumbs onto a large plate.
  3. Cut the rest of the cheese into 30 small cubes to pop in the centre of each blob.
  4. Roll the cheesy mushroom mash mixture into 30 small canapé size balls, or as many as your mix will allow.


  1. Open each ball slightly, pop a cube of cheese into the centre and then mold them back up into a closed ball shape.


  1. Dip each ball into the whisked egg and then roll each one into the breadcrumbs until fully coated. Firmly pack the breadcrumbs to close any gaps and prevent the cheese from leaking during frying.


  1. In a deeper pan, add enough cooking oil to cover the blobs and heat it to a medium to hot temperature. Test out the temperature of the oil and your cooking time first by frying one of the blobs before cooking the rest.
  2. Finally, fry the blobs in batches for two minutes to make sure the cheese is properly melted in the middle.



Violà! These blobs are gloriously gooey when eaten warm. For the perfect Easter party canapé, why not serve on some cocktail sticks, and balance your salty with your sweet by adding a side of chutney.

Or, if you're not mushroom fan, Annem recommends trying these oozey little treats with jalapenos or peppers.

For more cheese recipes that are the bee's knees, check out these tasty dishes on So Wrong It's Nom.

Can't wait to cook your Comté blobs? Then get stuck in to more delicious cheese dishes on Deliveroo.

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