Leek stuffed Mushrooms , Goats Cheese and Rainbow Trout.


3 leeks – sliced finely ( easiest to cut them in half lenghtways then slice them so they don’t roll around).

4 large flat mushrooms – remove the stalk

2tblsp coconut aminos ( use worcestershire sauce if you dont have it )

1tsp coconut oil

50g goats cheese – sliced finely

2 rainbow trout fillets.

1tsp olive oil

Salt and Pepper


Method :

Preheat oven to 220C

  1. In a wok or pan put the coconut oil and then add the leeks and cook until soft.
  2. Chop the mushroom stems and add them to the leeks with the aminos and season with salt and pepper to your taste.
  3. Season the mushrooms with salt and pepper , place on an oven tray and remove the leek mixture from the pan and split it equally and place it on top of each mushroom.
  4. Put the thinly sliced goats cheese on top of the mushrooms. Season with salt and pepper.
  5. Bake for approx 30 minutes until the mushroom is soft.
  6. When the mushrooms are nearly ready heat a pan up and brush the fish with olive oil and season with salt and pepper.
  7. Once the pan is hot cook the fish itll take less than 10 minutes.
  8. Serve hot !


NB – one filled mushroom each might nbe enough – it is enough for me and was enough for my mum but dad ate 2 happily – it depends on size and activity levels so please amend as you see fit – if there are any left they could be kept for a few days in the fridge and either re heated and used that way – or chopped and mixed with rice, cous cous, another grain or leaves  for a tasty salad !