Cheese and Leek Stuffed Mushrooms


Being a vegetarian, I get a lot of my protein from eating mushrooms. I love mushrooms! The kids, on the other hand, detest them. I saw some stuffed mushrooms in the Co-op and decided to give them a try myself…they are so easy!

Serves: 1

Prep time: 5 minutes

Cooking time: 20-30 minutes


2 large flat portobello mushrooms

Half a leek, sliced

1 slice of wholemeal bread

1 oz grated cheddar

1 tablespoon oil

Salt and pepper to taste


Preheat the oven to 180 degrees celsius fan.

Place the mushrooms on a baking tray and drizzle with oil.

Pop in the oven.

Place a frying pan over a medium heat and add the oil.

Meanwhile, add the bread and leek to a food processor and blitz until the you have bread crumbs. You can make this as fine or chunky as you like.

Mix in the grated cheese, salt and pepper.

Add the bread crumb mix to the pan and cook gently for 10 minutes.

Take the mushrooms out of the oven and stuff with the bread crumb mix.

Return the mushrooms to the oven for a further 20 minutes until golden brown.

Serve as a starter on its own, or as a main with seasonal vegetables.





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