Portobello mushrooms stuffed with pumpkin
- Portobello mushrooms
- roast pumpkin
- half a leek
A great way to avoid food waste and spice up your leftover pumpkin!
Remove the mushroom stems and rinse the caps under running water.
Dice the roast pumpkin, mix with the leek and drizzle with honey. Use the mixture to fill the mushroom heads.
Arrange the mushrooms on a wire rack to allow the juices to drain. Bake in a preheated oven at 180°C for 15 to 20 minutes until done.