Creamy leek stuffed mushrooms with melted mozzarella and crispy chilli breadcrumbs
BY:
Pip
PUBLISHED:
UPDATED:
Leeks are in season now, and this is the perfect way to use them
10 mins
20 mins
241 kcals
serves 4
CREAMY LEEK STUFFED MUSHROOMS WITH MELTED MOZZARELLA AND CRISPY CHILLI BREADCRUMBS
These mushrooms are so delicious, and ideal as either a starter or a main- stuffed with creamy, garlicky leeks, and covered with oozing mozzarella and crunchy chilli breadcrumbs, they are so satisfying!
Creamy leek stuffed mushrooms with melted mozzarella and crispy chilli breadcrumbs
Servings: 4
Leeks are in season now, and this is the perfect way to use them Syns: 2.5 per serving
Print Recipe
Ingredients
- 4 large flat mushrooms
- 1 leek sliced and chopped
- 2 cloves garlic finely chopped
- 25 ml white wine
- 2 tbsp half fat creme fraiche
- 2 small slices wholemeal bread approx 60g
- 1 tsp dried thyme
- 1 fresh chilli
- salt and pepper
- 100 g approx mozzarella
- 60 g parmesan
- 1/2 tbsp olive oil
- low calorie cooking spray
Instructions
- Preheat oven to 180c. Remove the stalks from the mushrooms and set the mushrooms on a baking tray. finely chop the mushroom stalks.
- Heat the oil in a frying pan, and add the garlic, wait 10 seconds then add the leeks and mushroom stalks.
- stir fry on a high heat for a minute or 2, and then add the white wine. Season and then put onto a low heat and cook gently for 5 minutes.
- In the meantime, add the slices of bread, chilli, thyme, salt and pepper and parmesan into a food processor and combine to make fine breadcrumbs.
- Stir the creme fraiche into the leek mixture and spoon it into the middle of the mushrooms, sharing it out equally.
- Pull apart the mozzarella and share that equally between the 4 mushrooms, on top of the leeks.
- Cover all over with the breadcrumbs, and then spray generously with a low calorie cooking spray
- Bake the mushrooms for 10 minutes until the breadcrumbs are crispy and golden.
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