Ingredients

• dash olive oil
• 2 Portobello mushrooms
• peeled
• 55g/2oz Stilton cheese
• crumbled
• salt and freshly ground black pepper
• 150ml/½ pint double cream
• dash olive oil
• ½ leek
• finely sliced
• 1 garlic clove
• finely chopped
• 2 tbsp chopped fresh chives
• 150ml/¼ pint double cream
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 2 garlic cloves
• peeled and crushed
• 2 slices white crusty bread
• crust removed
• cubed

Directions

• Preheat the grill to medium.
• For the stuffed mushrooms
• heat a little olive oil in a frying pan
• add the mushrooms stalk-side down and fry over a gentle heat for 2-3 minutes. Turn over
• crumble over the Stilton and season with salt and freshly ground black pepper and continue to fry for 2-3 minutes. Place on a baking tray and place under the grill until the cheese has just melted.
• For the creamy leeks
• heat the olive oil in a small saucepan
• add the leeks and sauté over a gentle heat for 3-4 minutes. Add the garlic and cook for one minute. Add the chives and cream
• season with salt and freshly ground black pepper and heat through. Remove from the heat and keep warm.
• For the croutons
• heat the olive oil in a frying pan
• add the garlic and cook over a gentle heat for 1-2 minutes. Add the bread cubes and fry until golden.
• To serve
• place the mushrooms onto a serving plate
• pour around the creamy leeks and scatter with the garlic croutons.