Cheesy stuffed mushrooms with leek mash recipe
Created by The Tesco Recipes team
Gooey mozzarella, punchy Stilton and crunchy pine nuts are stuffed into Portobello mushrooms for a gloriously cheesy meal. Served with a creamy leek mash and roasted tomatoes, this vegetarian dish is definite comfort food.
See method- Serves 4
- Takes 45 mins
- 669 calories / serving
Ingredients
- 1.3kg Maris Piper potatoes, peeled and cut into large pieces
- 2 tbsp olive oil
- 3 shallots, finely diced
- 2 garlic cloves, crushed
- 2 tsp fresh thyme leaves
- 2 thin slices sourdough or crusty bread, torn into chunky crumbs
- 2 tbsp pine nuts
- 150g pack mozzarella, drained and torn
- 40g Stilton, crumbled
- 50g butter
- 2 large leeks, trimmed and thinly sliced
- 3 tbsp half-fat crème fraîche
- 4 large portobello mushrooms
- 400g cherry tomatoes on the vine
- 2 tbsp balsamic glaze
Each serving contains
- Energy
- 2805kJ 669.0kcal
- Fat
- 34g
- Saturates
- 16g
- Salt
- 1.0g
- Sugars
- 13g
of the Reference intake
Carbohydrate 72.7gProtein 21.6gFibre 7.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Boil the potatoes for 15 mins or until very tender. Drain and set aside in the colander to dry a little.
- Meanwhile, heat 1 tbsp oil in a frying pan, add the shallots and cook over a low heat for 7-8 mins, adding the garlic and thyme for the final min. Tip into a bowl and mix in the breadcrumbs, pine nuts and half the cheeses; season.
- Put the mushrooms and tomatoes on a baking tray, drizzle with the remaining oil and the balsamic glaze. Top the mushrooms with the breadcrumb stuffing and bake for 15 mins. Remove the tomatoes; keep warm. Preheat the grill to high. Divide the remaining cheese between the mushrooms and grill until melted.
- Meanwhile, melt the butter in a frying pan and sauté the leeks with a pinch of salt until softened. Add the crème fraîche and the butter from the leeks to the potatoes; mash until smooth. Stir through the leeks. Serve the mash with the mushrooms and tomatoes.
- See more Vegetarian recipes
