According to the microbiology test we had at pastry school, Roquefort is a drug. A kind of pencillin, pencillin roqueforti, if I was paying attention. But it was a “colour in the correct answer” test, so…
In any case, cheese will never let you down. Three cheeses and you can retire happy. These little innocent mushrooms get packed with sauteed leeks, ricotta, roquefort and lemon zest then coated with crunchy parmesan and thyme. Baked until the insides are melty and the outsides brown, you can forget their humble vegetable origins and pretend like you’re eating pizza.
Make big portobello ones or cute little appetizer ones. Either way you’ll probably eat them all yourself – I don’t even want to say serves two, because that would be a lie. In fact, I made the fatal mistake of eating all my supper before I could draw it. Not the proper dedication required of a food blogger.
Mushrooms stuffed with leeks, ricotta and roquefort(For the topping, use either bulghur wheat or chunky breadcrumbs, whatever you have lying around. The former will be a bit more substantial, suitable for supper rather than a snack.)
500g mushrooms (plain white ones or large portobello ones)
50g roquefort (or any other blue cheese)
a couple of dried porcini slices (optional)
zest of one lemon
50g fresh parmesan, grated
sprinkle of fresh thyme
either 70g dried bulghur wheat or 2 slices crusty bread
salt and pepper
Preheat oven to 200C. Brush any dirt off the mushrooms (do not wash, they go soggy) and break off the stems. Place caps down on a baking sheet lined with baking foil and stick in the oven for 10 minutes until they lose some of their liquid. Drain and leave to dry on a sheet of paper towel.
Prepare either the bulgur wheat (according to packet instructions) or the breadcrumbs, crumbling the bread roughly and baking in the oven until golden-brown.
Meanwhile chop the mushroom stalks very finely and cook in butter until soft and fragrant. If you have some, break up the porcini slices and stir them in. Tip into a large bowl. Melt some more butter in the same pan to cook the leek. Clean the leek (slice down the centre almost to the base, fan the leaves apart and rinse in cold water) chop into 1cm slices and fry in a little butter. Cover and leave on a medium heat until soft but brown at the edges.
Mix the mushroom stalks, leek, roquefort, ricotta and lemon zest. Season with salt and pepper. The mixture should be delicious enough to eat straight up with a spoon. In a separate bowl, mix breadcrumbs / bulghur wheat with the thyme and most of the parmesan.
Lightly salt and pepper the mushroom caps and heap with as much leek filling as possible. Top with the bulghur / breadcrumbs and finally sprinkle over the last of the parmesan.
Bake for about 20 minutes at 200c – depending on your oven. When it smells and looks cooked, it probably is. (Sorry, not very precise. Bad food-blogger.)