I like to make Baked Mushrooms stuffed with leeks, nettles & hazelnuts in the spring when all that’s left in my garden are leeks, some brassicas and the encroaching onslaught of nettles, which are a great spring tonic and a powerhouse of nutrition. Pick the nettles with gloves and away from public footpaths and wash before use. This dish is quick to prepare yet very impressive with bold, deep flavours. It lends itself to countless variations and can be prepared in advance and finished off just before serving. For children stuff a smaller sized chestnut mushrooms.
4 large Portobello or 16 Chestnut Mushrooms
2 big handfuls of nettle tops, washed and rough chopped
2 cups of chopped leeks
1⁄2 cup toasted hazelnuts, crushed or chopped
150g goats cheese, I use a semi soft goats cheese log
50g strong cheese such as parmesan mature cheddar, grated 2 cloves garlic, sliced finely
1 tbsp olive oil
Salt and pepper
- Preheat the oven to 180c/380f and prepare the mushrooms by removing the stalks and dusting off any visible dirt.
- Heat 1 tbsp of olive oil in a pan and slowly fry the leeks, chopped up mushroom stalks and garlic for 5 minutes.
- Add the nettles, season with salt and pepper and cook for a minute or two more.
- Transfer the leeks and nettles to a bowl and mix together with the nuts.
- Cut the goats cheese into 4 slices and push these into the bottom of the mushrooms.
- Spoon the leek mixture equally into the goat’s cheese and mushrooms with the grated strong cheese on top.
- Place mushrooms into an oiled baking tray and bake in the oven for 20 – 25 minutes.
Serve with a fresh green salad