Stuffed Mushrooms with Stilton, Creamy Leeks and Garlic Croutons

Portobello mushrooms topped with Stilton cheese, served with a creamy garlic leek sauce and crispy homemade garlic croutons.

Vegetarian Appetiser Mushrooms French-Inspired Stilton

Estimated Nutrition

Calories

1385.2

kcal / serving

1385.2 kcal total

Carbs

38.2g

per serving

38.2 g total

Fat

132.5g

per serving

132.5 g total

Protein

19.8g

per serving

19.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Stilton Cheese

Crumbled

150

Double Cream

For leeks

GrainsCereals

slice

White Bread

Crust removed, cubed

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground

clove

Garlic

Finely chopped

tbsp

Chive

Chopped fresh

clove

Garlic

Crushed

OilsFats

dash

Olive Oil

For mushrooms

dash

Olive Oil

For leeks

tbsp

Olive Oil

For croutons

Vegetables

piece

Portobello Mushroom

Peeled

0.5

piece

Leek

Finely sliced

Method

Turn mushrooms, crumble Stilton on top, season, and fry for 3 minutes.

Grill mushrooms on a tray until cheese melts.

Sauté leeks in oil for 4 minutes in a saucepan.

Preheat the grill to medium.

Add garlic to leeks and cook for 1 minute.

Stir in chives and 150ml cream, season, and heat through.

Fry garlic in oil for 2 minutes then add bread cubes and fry until golden.

Serve mushrooms with leeks poured around and topped with croutons.

Fry mushrooms in oil stalk-side down for 3 minutes.