• 3 large leeks, trimmed and halved width ways
  • 2 tsp olive oil
  • 1 small onion, peeled and chopped
  • 4 brown cap mushrooms, finely chopped
  • 1 tbsp freshly chopped parsley
  • 2 tsp freshly chopped thyme leaves
  • 90 g ricotta cheese
  • 30 g fresh white breadcrumbs
  • 30 g finely grated parmesan


  1. 1

    Gently push out the inner leaves of each piece of leek leaving six outer shells (each with two layers of leek) that resemble cannelloni tubes.

  2. 2

    Bring a pan of water to the boil, add the leek ‘tubes’ and boil for 1-2 minutes until just tender. Drain and refresh under cold running water. Drain on kitchen paper and set aside.

  3. 3

    Finely chop all the inner leaves. Heat the oil in a frying pan and fry the chopped leeks and onion over a medium heat for 4-5 minutes, stirring frequently. Add the mushrooms and fry over a high heat for a further 5 minutes until the leeks are soft. Cool then stir in the chopped herbs and ricotta. Preheat the oven to 200ºC / fan 180ºC / gas mark 6.

  4. 4

    Spoon the mixture into each leek tube and place, side by side, in a small ovenproof dish. Scatter over the breadcrumbs and cheese. Bake in the preheated oven for 15-20 minutes until golden.

Nutritional Details

Each serving provides
  • Energy 1197kj 286kcal 14%
  • Fat 13.6g 19%
  • Saturates 6.7g 34%
  • Sugars 8.7g 10%
  • Salt 0.66g 11%

% of the Reference Intakes

Typical values per 100g: Energy 352kj/84kcal

Each serving provides

22.6g carbohydrate 7.9g fibre 14.3g protein

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