Mushrooms Stuffed with Braised Leeks, Goats Cheese and Hazelnuts

Fried large, flat Portabello mushrooms with a delicious creamy, crunchy grilled filling.

Serves 4 people


4 large portabello mushrooms

4 tbsp olive oil

2 cups of chopped leeks

2 cloves garlic (sliced finely)

1-cup breadcrumbs

½ cup/100g toasted hazelnuts

150g goat’s cheese (soft crumbly variety)

Fresh parsley

Salt and Pepper

Prepare the mushrooms by removing the stalks and dusting off any visible dirt.

Heat 1tbsp of olive oil in a pan and slow fry the leeks, chopped up mushroom stalks and garlic for 10 minutes.

Transfer the leeks to a bowl and mix together with the breadcrumbs, nuts and goats cheese.

Using the same pan, heat the remaining oil over a low heat and start to fry the mushrooms topside down.

Cook the mushrooms for 5 minutes or until they change to a darker colour and start to give off a strong fragrance.

Remove from the heat and spoon the leek mixture equally into the 4 mushrooms

Return to the heat for a further 5 minutes or finish off under a hot grill.

Serve with a garnish of fresh parsley.

Method

Prepare the mushrooms by removing the stalks and dusting off any visible dirt.

Heat 1tbsp of olive oil in a pan and slow fry the leeks, chopped up mushroom stalks and garlic for 10 minutes.

Transfer the leeks to a bowl and mix together with the breadcrumbs, nuts and goats cheese.

Using the same pan, heat the remaining oil over a low heat and start to fry the mushrooms topside down.

Cook the mushrooms for 5 minutes or until they change to a darker colour and start to give off a strong fragrance.

Remove from the heat and spoon the leek mixture equally into the 4 mushrooms

Return to the heat for a further 5 minutes or finish off under a hot grill.

Serve with a garnish of fresh parsley.

Ingredients

4 large portabello mushrooms

4 tbsp olive oil

2 cups of chopped leeks

2 cloves garlic (sliced finely)

1-cup breadcrumbs

½ cup/100g toasted hazelnuts

150g goat’s cheese (soft crumbly variety)

Fresh parsley

Salt and Pepper

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