Calories 159, Fat 8.3g, Saturates 5.6g, Carbohydrates 15g, Sugars 1.2g, Protein 4.9g, Salt 1.7g
Peel the mushrooms and remove the stalks from the centre of each. Arrange them in a baking dish and preheat your oven to 180°C (Gas Mark 4, 350°F).
Finely chop the mushroom stalks and add them to a frying pan along with the leeks, garlic, tarragon and butter. Sauté these gently until softened.
In a bowl, mix together the cream cheese, mustard, the mushroom and leek mixture and some seasoning.
Stuff the mushrooms with the cream cheese mixture and top with the breadcrumbs.
Transfer the mushrooms to the oven and bake for 25-30 minutes until cooked through and golden.
Serve immediately with sides of your choice. We like steamed baby potatoes and a mixed salad.
Creamy Mushroom and Tarragon Soup with Wild Mushroom Bruschetta...