Ingredients for Stuffed Mushrooms With Leeks Blue Cheese And Walnuts
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How to Make Stuffed Mushrooms With Leeks Blue Cheese And Walnuts
- Preheat oven to 200°C (180°C fan/gas mark 6).
- Melt 2 tablespoons of butter in a large pan over medium heat. Add 1 cup of thinly sliced leeks and cook until softened and lightly browned, about 5-7 minutes.
- Stir in ½ cup of walnuts (or hazelnuts/pine nuts) and cook for 1 minute, ensuring they are coated in butter.
- Prepare 1 pound of large mushrooms by removing stems and cleaning thoroughly. Roughly chop the mushroom stems and add them to the leek mixture.
- In a bowl, crumble 4 ounces of blue cheese (or your preferred cheese) and gently mix it with the leek and walnut mixture.
- Fill each mushroom cap with the leek and cheese mixture.
- Arrange stuffed mushrooms on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
5g
Fat
9g
Carbs
1g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American South West Pacific 5 Ingredients Or Less Lunch Side Dishes Snacks Vegetables Canadian Easy European Beginner Cook Dinner Party Vegetarian Dietary Gluten Free Low Carb Inexpensive Egg Free Mushrooms Free Of Something Low In Something Taste Mood Savory
