I love this receipe
Chop the leek thinly and cook in boiling water for about 5 mins. Drain and wash in cold water. Take swiss brown musrooms, remove the stalk. Put the leeks, stalk, garlic cloves (to taste) pepper to taste and blend. Mix with a blue vein cheese, I use Stilton but depends what's available. You want to create a rich cheese and vegie mixture (50/50) texture. Place the mix liberally into the mushroom cups. Put under a hot grill until it bubbles. Enjoy
Makes a great starter to a dinner party
Cindy