British-inspired · plated mushroom
Chestnut and Blue Cheese Stuffed Portobellos
Roasted portobellos hold chestnuts and blue cheese over creamed leeks with walnut crumbs and peppery greens.
Total time40 min
Hands-on25 min
Cleanupmedium
Serves4
Cook
Make dinner
- 01
Heat the oven to 425°F. Brush mushroom caps with oil and roast gill-side up for 10 minutes.
- 02
Mix chestnuts and blue cheese, divide among mushrooms, and top with walnuts.
- 03
Roast for 10 minutes more, until the mushrooms are tender and filling is hot.
- 04
Meanwhile simmer leeks with cream until soft. Spoon leeks onto plates and top with mushrooms and arugula.
Make it work
Useful swaps
- Use feta instead of blue cheese.
- Use gluten-free breadcrumbs instead of walnuts for a nut-free version.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
