|All photographs taken with the Nikon D3200|
|Served with a simple risotto.|
The original recipe for the Stuffed Mushrooms with Leeks, Dolcelatte and Walnuts is from the Waitrose Kitchen Magazine - February 2013.
5 large flat mushrooms (chop one and leave the others whole)
1 tbsp olive oil
1 tbsp garlic oil
1 leek finely chopped
a few thyme leaves
25g Dolcelatte Cheese
25g walnuts chopped
1. Preheat the oven to 200ºC. Mix the olive oil and garlic oil together and brush one tablespoon over the whole mushrooms. season with black pepper. Place on a roasting tin top-side down and cook for 10 minutes.
2. Heat the remaining tablespoon of oil in a frying pan and fry the leek, thyme and chopped mushrooms for approximately 5 minutes until softened.
3. Divide the mixture between the four upturned baked mushrooms, top with cubes of Dolcelatte cheese and chopped walnuts, season.
4. Bake for 10 minutes or until the cheese melts.