Having bought some leeks only to forget to use them in a recipe, I came up with this little meal. You could serve it with Golden rice for a main meal, or with a salad as a light lunch.
Leek and Blue Cheese Mushrooms
Serves 2
Ingredients:
4 Large Portabello Mushrooms
1 Large Leek
250g of Blue cheese (preferably a red cheese with blue veins such as Shropshire Blue)
100g of small mushrooms
A knob of butter
Preheat the oven to 190oC
Finely dice the leek and begin to sweat in a saucepan of melted butter.
Remove the stalks from the large mushrooms.
Finely dice the mushrooms and stalks and add to the leek.
Crumble the cheese and add into the mushroom and leek mix. Stir continuously until all the cheese has melted.
Brush the large mushrooms with a very small amount of oil.
Spoon the cheesy mixture into the large mushrooms and place them into the oven for 10 minutes.
