Mushrooms Stuffed with Leeks, Goats Cheese and Hazelnuts

Fried large flat Portobello mushrooms with a delicious creamy and crunchy grilled filling. Suitable as a dinner party starter or makes a wholesome light meal with crusty bread.

Difficulty:👍👍👍

Cost: ££££

 

Serves 4 people


4 large Portobello mushrooms
4 tbsp olive oil
2 cups of chopped leeks
2 cloves garlic (sliced finely)
1-cup breadcrumbs
½ cup/100g toasted ground hazelnuts
150g goats cheese (soft crumbly variety)
1 Tbsp fresh parsley – finely chopped
Salt and Pepper

  1. Prepare the mushrooms by removing the stalks and dusting off any visible dirt. Chop the stalks and retain.
  2. Heat 1tbsp of olive oil in a pan and slow fry the leeks, chopped up mushroom stalks and garlic for 10 minutes.
  3. Transfer the leeks to a bowl and mix together with the breadcrumbs, nuts and goats cheese.
  4. Stir in the fresh parsley then season with salt & pepper to taste.
  5. Using the same frying 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. Turn the mushrooms over while keeping them in the pan.
  6. 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

  1. Prepare the mushrooms by removing the stalks and dusting off any visible dirt. Chop the stalks and retain.
  2. Heat 1tbsp of olive oil in a pan and slow fry the leeks, chopped up mushroom stalks and garlic for 10 minutes.
  3. Transfer the leeks to a bowl and mix together with the breadcrumbs, nuts and goats cheese.
  4. Stir in the fresh parsley then season with salt & pepper to taste.
  5. Using the same frying 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. Turn the mushrooms over while keeping them in the pan.
  6. 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 Portobello mushrooms
4 tbsp olive oil
2 cups of chopped leeks
2 cloves garlic (sliced finely)
1-cup breadcrumbs
½ cup/100g toasted ground hazelnuts
150g goats cheese (soft crumbly variety)
1 Tbsp fresh parsley – finely chopped
Salt and Pepper


A food processor is useful for making the breadcrumbs and chopping the hazelnuts.

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