Creamy leek stuffed mushrooms with melted mozzarella and crispy chilli breadcrumbs
Leeks are in season now, and this is the perfect way to use them
Syns: 2.5 per serving
large flat mushrooms
sliced and chopped
half fat creme fraiche
small slices wholemeal bread
salt and pepper
low calorie cooking spray
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.
Tried this recipe?
The Slimming Foodie