Stuffed mushrooms in a bed of leek

Name: Stuffed mushrooms in a bed of leek
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g cooked ham; 1 red pepper; 1/2 bunch Parsley; 8 Giant or large; 7-10 Tbsp Mushrooms; 750 g Leeks (leek); 1 Onion, 2 tablespoons oil; 2 TEASPOONS Vegetable broth (instant); 150-200 g Cream cheese; 1 Egg Yolk; 7-10 Tbsp salt, pepper, fat; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g cooked ham
1 red pepper
1/2 bunch Parsley
8 Giant or large
7-10 Tbsp Mushrooms
750 g Leeks (leek)
1 Onion, 2 tablespoons oil
2 TEASPOONS Vegetable broth (instant)
150-200 g Cream cheese
1 Egg Yolk
7-10 Tbsp salt, pepper, fat
7-10 Tbsp Parsley

Directions

1
Finely dice the ham. Clean, wash and chop the peppers. Wash and chop the parsley. Clean the mushrooms, wash and dry them if necessary. Screw out and chop the stems
2
Clean and wash the leek and cut into fine rings. Peel and finely chop the onion. Heat the oil in a large pan. Sauté onion and mushroom stems in it. Steam the leek briefly. Deglaze with 3/8 l water and stir in the stock. Bring to the boil and simmer for about 5 minutes
3
Mix cream cheese, ham, paprika, parsley and egg yolk, season. Season mushrooms inside and fill with 1 tablespoon of cheese mixture each
4
Stir the rest of the cheese mixture into the leek, season. Fill leek into a large greased baking dish, place mushrooms on top. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes until golden brown. Arrange and garnish with parsley if desired. Serve with mashed potatoes or rice