Ingredients
24 medium sized button mushrooms
1 small leek, white part only
2-3 large kale leaves, finely chopped
shaved gruyer cheese
salt and pepper
4 tbs melted butter
olive oil
Method
Preheat the oven to 180°C.
Cut the stem off from each mushroom. I sometimes reserve the stems for some of the stuffing but not in this case.
Place the mushroom caps on a aluminum lined tray, brush with a small amount of melted butter, top and bottom.
Saute the kale lightly in olive oil for about 1-2 minutes, add the finely chopped leek and cook until the mixture reduces in size and the leek almost starts to caramelize. Season with salt and pepper.
Take the mixture off the heat, top the mushroom caps with as much of the kale and leek mixture as possible and finish off with a generous sprinkle of shaved gruyer cheese.
Bake in the oven for approximately 10 minutes, checking on the mushrooms after 5 minutes.
Recommended for you
- 24 medium sized button mushrooms
- 1 small leek, white part only
- 2-3 large kale leaves, finely chopped
- shaved gruyer cheese
- salt and pepper
- 4 tbs melted butter
- olive oil
- Preheat the oven to 180°C.
- Cut the stem off from each mushroom.
- Place the mushroom caps on a aluminum lined tray, brush with a small amount of melted butter, top and bottom.
- Saute the kale lightly in olive oil for about 1-2 minutes, add the finely chopped leek and cook until the mixture reduces in size and the leek almost starts to caramelize. Season with salt and pepper.
- Take the mixture off the heat, top the mushroom caps with as much of the kale and leek mixture as possible and finish off with a generous sprinkle of shaved gruyer cheese.
- Bake in the oven for approximately 10 minutes, checking on the mushrooms after 5 minutes.