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Stuffed Mushrooms with ricotta, leeks and dill.


10x Portobello Mushrooms

1/2kg fresh Ricotta or vegan alternative

2x Leeks, finely chopped

1x Bunch of fresh dill, chopped finely.

Salt & pepper to taste.

Extra Virgin Olive oil spray or Oil brush


  1. Wash, clean and trim and slice the leeks, about 1cm thick.

  2. Put a large casserole-type pan on a medium heat add a drizzle of oil and the leeks, season with salt & pepper, cooking the leeks slowly, for 5 minutes or until slightly sticky and sweet. (Set aside to cool slightly).

  3. Cut stems from each mushroom and place on baking tray with oil spray, mushrooms skin side down.

  4. Combine the ricotta and the chopped dill to the cooked leeks and mix together.

  5. Spoon the ricotta, leek and dill mixture into the mushrooms.

  6. Meanwhile, preheat, 220C. oven, cook the stuffed mushrooms for 15-20mins. Preferably position baking rack in the middle of the oven or closer to the bottom oven heat element.

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