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.
Serves 4 people
Method
- Prepare the mushrooms by removing the stalks and dusting off any visible dirt. Chop the stalks and retain.
- 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.
- Stir in the fresh parsley then season with salt & pepper to taste.
- 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.
- 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.
