This recipe has been made by food writer, stylist and cook Rosie Birkett. She has partnered with us to created her favourite ways to cook with Leerdammer. Enjoy!
Melt-in-the-middle Leerdammer stuffed mushrooms
Serves 2
Ingredients
- 100g quinoa
- 1 bay leaf
- Zest and juice of ½ lemon
- 2 spring onions
- 1 stick of celery, very finely chopped
- 1 green chili, deseeded and finely chopped
- Tbsp pumpkin seeds, popped in a dry frying pan
- A handful of flat leaf parsley, chopped
- Tbsp olive oil
- 2 tsp sherry vinegar
- 4 slices Leerdammer
- 4-6 large field, closed cup or breakfast mushrooms
- 40g unsalted butter, at room temperature
- 2 cloves garlic, minced
- ½ tsp freshly ground black pepper