Oohh, this is another classy little vegetarian starter for you, but I s’pose, if you’re a veggie you’d love this as a main , because Portobello mushrooms have that lovely meaty quality……hold on, perhaps that’s not the right terminology to use when trying to appeal to vegetarians (!), so I’ll just stick with firm, filling and fantabulous! I found this recipe in Grazia magazine would you believe. It’s not all gossip and fashion ya’ know! It’s easy peasey to make and I like the fact that it’s a modern combination of mostly classic ingredients.

For 4 people – should take around 15 mins to prep and 10 mins to cook.

What you’ll need: –
4 large Portobello mushrooms
1 large clove garlic, crushed
½ -1 tsp of Dijon mustard (go for Maille, it’s the real thing)
4 tbsp of virgin olive oil
25g of slightly salted butter
4 leeks, thinly sliced
100 g aged (if poss) Gruyére cheese, grated
20 g of finely chopped hazelnuts
4 tsp of good quality (preferably aged) balsamic vinegar.

 Get your oven warmed up to 190⁰c (Gas 5). Prepare a baking tray with either baking paper or foil.

 DON’T wash the mushrooms – they absorb it and it ruins the flavour and texture – just brush them off or peel them, then remove stems.

 Combine the Dijon & crushed garlic with 2 tbsp of the oil then brush over the mushrooms. Season them and bake for 10 mins.

 Meanwhile, cook the leeks in the butter and remaining oil in a frying pan for approx 5 mins until they soften and turn a little brown and smoky. Less time in the pan if you like ‘em crunchier.

 Top the mushrooms with the grated Gruyére and chopped hazelnuts and return them to the oven for a few minutes so that the cheese can just melt.

 Lastly, put some leeks on each plate and drizzle with the balsamic, then pop on your mushroom, serve and tuck in.

*Final Tip – always take mushrooms out of their packaging when you get them home as they’ll last longer loosely covered with kitchen roll.

Who said vegetarian food was boring? Bloody nonsense.