- 8 large flat mushrooms (Portabello type)
- 1 leek, finely chopped
- 2 slices of bread, made into breadcrumbs
- 1 clove of garlic, crushed
- 1 tbsp chopped fresh parsley
- 1 tsp paprika
- 100g/4oz grated hard cheese (Cheddar, Emmental, Gruyere etc.)
Chop the stalks finely.
Gently fry the leeks and mushroom stalks in a little melted butter or olive oil, for about 5 minutes (or microwave on a medium setting in a covered bowl).
Add the garlic, paprika and herbs and cook for a further minute.
Stir in the cheese and breadcrumbs and stir well to combine all of the ingredients.
Meanwhile drizzle the mushrooms with a little olive oil and grill or cook in a hot oven (200C/190C Fan/Gas 6) for around 5-10 minutes, turning once.
Top each mushroom with a heaped tablespoon of mixture.
Press the stuffing down using your hands, so that it sticks to the mushrooms.
Return to the grill/oven for a further 5-10 minutes until golden brown.
Alternatives: This stuffing mixture can also be use to stuff courgettes, pointed sweet peppers etc. Adjust the cooking times to allow the vegetables to almost cook through before stuffing.
Vegan version: swap the dairy cheese for vegan cheese, or use 4 tbsp olive oil, to moisten the breadcrumb mixture. Pin It