Stuffed Mushrooms With Leeks, Blue Cheese and Walnuts.

May 12, 2023May 12, 20230 1

Stuffed Mushrooms With Leeks, Blue Cheese and Walnuts recipe for a flavorful appetizer

by The Chefin Appetizer

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

180

Sugar

Fat

15g

Stuffed mushrooms are a staple appetizer that can be easily customized to your liking. The mix of leeks, blue cheese, and walnuts in this recipe creates a flavor combination that is both savory and sweet. Blue cheese is a strong cheese that can be off-putting for some individuals, so if you prefer, you can opt for other soft and bold cheeses such as feta or gorgonzola. These stuffed mushrooms work well as a standalone appetizer or as a side dish to any meal. They are flavorful and easy to make, making them a crowd-pleaser for any occasion.

Instructions

1.	Preheat the oven to 200°C/400°F and line a baking tray with parchment paper.
2.	In a pan, melt the butter over medium heat and sauté the leeks until softened.
3.	Add chopped walnuts and stir for 2 minutes.
4.	Lay the flat mushrooms on the lined baking tray and spoon over the leek and walnut mixture.
5.	Scatter dolcelatte cheese over each mushroom and cook in the preheated oven for 12–15 minutes, until the cheese is bubbling and golden brown.

PROS

These stuffed mushrooms deliver a creamy and crunchy texture with the distinct flavor of blue cheese.

They are a perfect appetizer that can be whipped up quickly and enjoyed on any occasion.

CONS

Eating mushrooms raw can cause stomach problems, so make sure they are properly cooked before consuming.

Blue cheese is high in calories and fat, so it should be consumed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Mushrooms are low in calories and a good source of fiber, potassium, and many other nutrients.
Walnuts are rich in healthy fats, antioxidants, and vitamins.
Blue cheese contains calcium, protein, and vitamin D.

	knob butter
	1 large leek , thinly sliced
	25 g walnuts , roughly chopped
	4 flat mushrooms
	40 g dolcelatte cheese , crumbled