- 750 gr leeks, white part only, chopped
- 2 fennel, peeled and chopped
- 500 gr Hotos goat cheese
- 10 large Portobello mushrooms
- olive oil, salt, pepper
In a large pan pour some olive oil (2-3 tablespoons), and saute the leeks and the fennel for about 15 minutes, until soft. If they stick while cooking, pour some water. Use your hands to grate the cheese and toss it into the leek mixture. Taste and add salt if needed. Preheat the oven at 180 C. Wash the mushrooms, dry them with a towel and lay them in a shallow baking pan coated with nonstick baking paper. Brush the mushrooms with a little olive oil and bake them with the dark side facing down, for approximately 5-6 minutes. Fill each mushroom with about 2 tablespoons of the leek and fennel mixture (or less depending on the size). Cook the mushrooms in the oven for about 30 minutes, until the filling gets a nice golden color. Serve warm.