Creamy leek stuffed mushrooms with melted mozzarella and crispy chilli breadcrumbs

Ingredients

• 4 large flat mushrooms
• 1 leek, sliced and chopped
• 2 cloves garlic, finely chopped
• 25ml 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
• 100g (approx) mozzarella
• 60g parmesan
• 1/2 tbsp olive oil
• low calorie cooking spray

Method

1. Preheat oven to 180c. Remove the stalks from the mushrooms and set the mushrooms on a baking tray. finely chop the mushroom stalks.
2. Heat the oil in a frying pan, and add the garlic, wait 10 seconds then add the leeks and mushroom stalks.
3. 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.
4. 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.
5. Stir the creme fraiche into the leek mixture and spoon it into the middle of the mushrooms, sharing it out equally.
6. Pull apart the mozzarella and share that equally between the 4 mushrooms, on top of the leeks.
7. Cover all over with the breadcrumbs, and then spray generously with a low calorie cooking spray
8. Bake the mushrooms for 10 minutes until the breadcrumbs are crispy and golden.