How to make
For the stuffing, braise the finely chopped leeks in the oil and once they turn golden, deglaze them with the wine. Add the mince and stir until you get a homogeneous mixture.
Add the spices and cook until the wine evaporates. Add the crumbled blue cheese and remove it from the stove. Stir well.
Wash the mushrooms, remove their stems and salt them. Arrange them in a tray and put a little butter in each mushroom.
Distribute the stuffing evenly among all of the mushrooms and sprinkle with the grated cheese.
Pour in just a little bit of water at the bottom of the tray and bake 30-40 min. at 460°F (240°C).
