Leek And Red Pepper Stuffed Mushrooms

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

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

Serves 6


1. 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 then place on a shallow baking tray, lined with Bake-O-Glide.

2. 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.

3. 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

4. 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. 

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