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+ servings

Cheesy Leek Stuffed Mushroom With Broccoli Mash

Cheesy Leek Stuffed Mushroom With Broccoli Mash
Click The Stars Below To Rate This Recipe:
5 from 2 votes
PREP TIME 5 mins
COOK TIME 10 mins
COURSE Vegan & Vegetarian
CUISINE South Africa
SERVINGS 4 people


For The Stuffing

  • 40 ml Olive oil
  • 200 g White onion (finely chopped)
  • 200 g Leeks (finely chopped)
  • 10 g Chopped garlic
  • 60 ml Black beans
  • 200 g Baguette bread (cubed & lightly toasted)
  • 12 g Fresh thyme (chopped)
  • 2 g Turmeric

For The Mushroom

  • 800 g Portobello mushroom
  • 120 g Vegan mozzarella cheese (grated)

For The Broccoli Mash

  • 400 g Large potato (peeled & cubed)
  • 400 g Broccoli (florets)
  • 2 g Turmeric spice
  • 2 g Fine salt


For The Stuffing

  • Heat olive oil in a pan. Fry onions, leeks & garlic until soft. Pour in white wine & cook till evaporated.
  • Add herbs & salt. Leave to cool then mix in lightly toasted bread cubes.
  • Place stuffing on the mushrooms & coat with grated cheese.
  • Bake @ 180'C until mushroom is cooked & cheese is melted.

For The Broccoli Mash

  • Cook potatoes in a large pot. Add broccoli florets during the last 10 minutes of cooking time.
  • When cooked through, drain & leave to steam dry.
  • Return the broccoli & potatoes to the pot, mash & season to taste. 
Chefs Tips
If you are not vegan, feel free to substitute the vegan cheese with some real mozzarella and a hint of parmesan. I’ve made this recipe with mature cheddar which is a whole new level of deliciousness.
Nutritional Information
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