Ingredients: 3 people

7 giant mushrooms or 400g

• 400 g leek

• 2 chicken fillets or 300g

• 200 ml soy cream

• 100 g yellow onion

• 30 g grated parmesan

• 15 g vegetable broth

• salt

Instructions :

• Rinse, cut your leeks and steam or boil them until they are tender. Drain them.

• Then cook the chicken fillets in water with vegetable stock. Once blanched, shred the meat using 2 forks.

• Then remove the stem from your mushrooms and cut the stems into pieces.

• Brown the peeled and chopped onion with the mushroom stems in olive oil. Then add the shredded chicken. Mix and add half of the cream with vegetable broth. Mix.

• Pour your leeks into a saucepan and pour in the rest of the cream. Add salt and mix.

• Pour the leek fondue into a baking dish, fill the mushrooms with the stuffing and arrange them on the fondue. Sprinkle generously with parmesan and bake at 180°C for 25 min.

Enjoy your food !