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Leek And Red Pepper Stuffed Mushrooms

Leek And Red Pepper Stuffed Mushrooms

6 flat mushrooms

25g (1 oz) butter

1 tbsp olive oil

25g (1 oz) butter
140g (5 oz) prepared leeks, sliced
55g (2 oz) white breadcrumbs
2 roasted red peppers (from a jar), chopped
Salt and black pepper
25g (1 oz) Cheshire cheese, finely grated

Roasted cherry vine tomatoes

These can be prepared in advance, then chilled and cooked just before serving. Serve one each for a starter.

Serves 6

Wipe the mushrooms and trim the stalks. Melt the butter with the oil in a frying pan and fry the base of the mushrooms, on the Boiling Plate, until just browned, about 2 minutes. Place on a shallow baking tray, lined with Bake-O-Glide. For the topping; melt the butter in the frying pan and sauté the leeks on the Simmering Plate until soft but still retaining their colour, place in a basin. Add the breadcrumbs, red pepper and season. Mix well together and divide the mixture between the mushrooms, sprinkle over the grated cheese. Place the cherry tomatoes, brushed with a little oil, onto the baking tray

2, 3 and 4-oven AGA
Slide the baking tray onto the second set of runners down in the Roasting Oven and cook for about 15 minutes, until golden brown and cooked through.

Conventional cooking
Cook off the mushrooms and leeks on the hotplate. Bake at 220°C / 425°F / 200°C Fan Oven / Gas Mark 7 for about 15 minutes until golden brown. 

If you like this recipe, you may also like Cottage Cheese Griddle Cakes

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