Name: Stuffed mushrooms
Total time: 40 min
Yield: Serves 3 as a main or 6 as a side
Ingredients: 2 tbsp olive oil; 6 large portobello mushrooms; 2 tbsp butter; 1 leek washed and chopped; 4 sprigs thyme leaves picked; 2 cloves garlic chopped; 100g soft white breadcrumbs; 100g lancashire, cheshire or cheddar cheese crumbled or finely grated

A handful of stuffed mushrooms on a white baking tray

2 tbsp olive oil
6 large portobello mushrooms
2 tbsp butter
1 leek
washed and chopped
4 sprigs thyme
leaves picked
2 cloves garlic
chopped
100g soft white breadcrumbs
100g lancashire, cheshire or cheddar cheese
crumbled or finely grated

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Remove the stalks from the mushrooms with a small knife, and rub the caps all over with oil. Season well, and put gill-side up on a baking tray. Roast for 15 minutes while you make the filling.
step 2
Heat the butter in a frying pan until foaming then fry the leeks for 8-10 minutes or until tender. Finely chop the mushroom stalks and add to the leeks. Add the thyme and garlic, and fry for another 6-8 minutes or until everything has softened. Tip into a bowl, and stir in the breadcrumbs, cheese and some seasoning. Add a drizzle more oil if the breadcrumbs are looking a little dry.
step 3
Add the filling to the middle of the mushrooms, piling it up slightly, and pressing it into the middles to secure. Transfer back to the oven and cook for 10-15 minutes or until the cheese has melted, the mushrooms are tender and the tops are lightly golden.