Ingredients
- 1 pound Extra-large mushrooms, stems removed
- 1 Leek
- 1/4 cup Dry-curd cottage cheese
- 1 teaspoon Dijon mustard
- 1 Egg white
- 1 teaspoon Paprika
Make it step by step
- Blanch the mushrooms in boiling water for about 2 minutes. Remove from the water and drain, stem-side down, while you prepare the filling.
- Remove tough green leaves from the leek. Trim the root end and slice the leek in half lengthwise. Rinse well to remove any grit from between the layers. Mince.
- In a small bowl, mix the leeks, cottage cheese and mustard. In another small bowl, beat the egg white until stiff peaks form. Fold into the cottage cheese mixture. Spoon the filling into the mushroom caps. Sprinkle with paprika.
- Bake at 400 degrees F until the filling is set, about 20 minutes.
- Serves 6.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.