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Leeks stuffed with mushroom ragout

Mushroom stuffed leek

Leeks stuffed with mushroom ragout


  • 250 g white button mushroom
  • 2 carrots
  • 1 celery
  • 40 g plain tomato puree
  • 100 g cooked lentils
  • 1 onion
  • 2 leeks
  • olive oil, salt and pepper


  • Greek yogurt
  • green spices

Wash the mushrooms and vegetables and chop into small dice. In a heated pan, sauté the chopped onion, then add the carrots and allow to caramelise, adding the mushrooms and celery after 10 minutes. Continue to cook for a further 10 minutes, then add the tomato puree and the drained lentils. Cook for 2 to 3 minutes.

Remove the outer leaves and wash the leeks thoroughly. Trim the tops and bottoms, then cut in half. Halve the pieces lengthwise and place on a greased baking sheet. Fill the hollowed leeks with the mushroom ragout and bake until done.

Serve with the yogurt dressing.