Hey you!

Yes, I’m talking to you! How would you feel if I’m gonna share one of my favourite recipe, which it will make a wonderful impression at dinner with friends and it’s just a mouth watering dish. I’m getting hungry just to talk about it!

I was telling you a while ago I wasn’t always a big fan of veggies or anything that had a mushy consistence (yes, it was about consistence more than anything!). Along with green stuff, I didn’t like mushroom for a long time.

Then somehow, somewhen I tried them again. Puff. I fell in love with mushroom. Literally I suddenly could eat them every day of the week. I love them in my breakfast, in a risotto for lunch or as a burger! Mmmm, I’m really hungry now! :)

I wanted a recipe with mushroom that could work either as an appetizer or as a main, depending on the quantity of course. I wanted it creamy, so I added tofu (that’s another thing I love, the versatility of tofu!), and to give it some consistence I cooked some leaks.

Ladies and gentleman, I’m honoured to introduce you to one of my creation I’m most proud of – drumroll - TOFU & LEEKS STUFFED MUSHROOM!



4 Portobello mushroom

100gr leak chopped fine

1tbsp. olive oil

1 minced garlic clove

400gr silk tofu

100gr breadcrumbs

2tbsp. fine chopped parsley

salt and pepper to taste

First step, wash the mushroom really well and put them on a cloth to dry. Brown the chopped leak with the olive oil and garlic for about 10 minutes.

Then put all the ingredients in a bowl and mix them together until they’re well combined. Put a tablespoon of the obtained cream on the mushroom and cook in the oven at gas mark 3 (175 C) for 30 minutes. 

Best served hot.

If you try them, when you try them, please let me know what you think and, why not, post a picture of them to show how they came out and make me proud of all of you beautiful human beings!