Inspired from Abel & Cole

2

Serves serves 2

629

Herby Leak Roast Mushrooms

This dish is fresh, and delicious. Packed with nutrients. You could even add in some crushed nuts, added chilli and so on.

20 minPrep Time

20 minCook Time

40 minTotal Time

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Ingredients

• 2 Leeks, chopped finely
• 2 Garlic gloves, diced
• 3 Rosemary sprigs, chopped
• 200g Portobello mushrooms, stalks removed and stalks chopped
• 500g Potatoes, chopped into bite sized pieces
• 50g Gluten free bread crumbs like quinoa and sesame crackers, blitzed into crumbs
• 1 Tablespoon wholegrain mustard
• 50g Baby leaf spinach, chopped
• 1 Red onion, thinly sliced
• 1 Lemon, squeezed and zested
• 2 Finely chopped spring onions
• 50g Corriander or a nice handful, chopped
• Savory spice blend
• Tuermic fresh or ground
• Freshly ground pepper

How To Make

1. Scrub the potatoes and cut them into bite sized pieces put potatoes in a pan and cover with cold water and bring to the boil
2. Simmer for 10 minutes till they are tender. (once done drain and set aside until you have got the mushrooms in the oven
3. Heat oven to 200C/Fan 180C/Gas 6.
4. Trim the roots and ends off the leeks & wash and finely chop.
5. Peel the garlic and finely chop it.
6. Finely chop the rosemary leaves.
7. Carefully pull the stalks off the portobello mushrooms.
8. Finely chop the stalks, setting the mushroom caps aside.
9. Put one tablespoon of water into a large cast iron pan with some vegetable stock and saute the leeks and mushroom stalks, garlic and rosemary.
10. Season with turmeric and pepper and any other spice you like, like chilli
11. Fry for 10 minutes stirring occasionally till softened.
12. Chop the spinach into smaller pieces
13. When leeks are cooked stir through a tablespoon wholegrain mustard and the chopped spinach.
14. Put the portobello mushrooms on a grease proof paper lined roasting tin. Mushroom stork facing up.
15. Then start to add plenty of leek and mushroom filling on top of each mushroom.
16. Make the bread crumbs in a blender.
17. Then sprinkle the crumbs over the filling on the mushrooms.
18. Bake for 20 minutes till golden.
19. While the mushrooms bake, peel the onion and slice as thinly as possible
20. Add the chopped onion into a nice serving bowl, along with the chopped coriander and put it into a serving bowl with the cooked potatoes and grate over the lemon zest and squeeze in the juice.
21. The smell will be divine.
22. Massage the ingredients all together with your hands, until nicely mixed and set aside.
23. Serve up with the cooked roasted herby mushrooms.