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Cheesy stuffed mushrooms with leek mash recipe

Cheesy stuffed mushrooms with leek mash recipe

19 ratings

Gooey mozzarella, punchy Stilton and crunchy pine nuts are stuffed into Portobello mushrooms for a gloriously cheesy meal. Served with a creamy leek mash and roasted tomatoes, this vegetarian dish is definite comfort food. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 669 calories / serving
  • Vegetarian


  • 1.3kg Maris Piper potatoes, peeled and cut into large pieces
  • 2 tbsp olive oil
  • 3 shallots, finely diced
  • 2 garlic cloves, crushed
  • 2 tsp fresh thyme leaves
  • 2 thin slices sourdough or crusty bread, torn into chunky crumbs
  • 2 tbsp pine nuts
  • 150g pack mozzarella, drained and torn
  • 40g Stilton, crumbled
  • 50g butter
  • 2 large leeks, trimmed and thinly sliced
  • 3 tbsp half-fat crème fraîche
  • 4 large portobello mushrooms
  • 400g cherry tomatoes on the vine
  • 2 tbsp balsamic glaze
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    34g 49%
  • Saturates

    16g 78%
  • Sugars

    13g 14%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 72.7g Protein 21.6g Fibre 7.8g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Boil the potatoes for 15 mins or until very tender. Drain and set aside in the colander to dry a little.
  2. Meanwhile, heat 1 tbsp oil in a frying pan, add the shallots and cook over a low heat for 7-8 mins, adding the garlic and thyme for the final min. Tip into a bowl and mix in the breadcrumbs, pine nuts and half the cheeses; season.
  3. Put the mushrooms and tomatoes on a baking tray, drizzle with the remaining oil and the balsamic glaze. Top the mushrooms with the breadcrumb stuffing and bake for 15 mins. Remove the tomatoes; keep warm. Preheat the grill to high. Divide the remaining cheese between the mushrooms and grill until melted.
  4. Meanwhile, melt the butter in a frying pan and sauté the leeks with a pinch of salt until softened. Add the crème fraîche and the butter from the leeks to the potatoes; mash until smooth. Stir through the leeks. Serve the mash with the mushrooms and tomatoes.

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