Stuffed mushrooms on leek vegetables

Ingredients for 4 servings:

• 8 large mushrooms (giant mushrooms)
• 100 g cooked ham, finely diced
• 1 medium-sized red bell pepper(s), finely diced
• 200 g cream cheese
• 1 egg yolk
• 500 g leek, the white part, cut into fine rings
• 1 medium-sized onion(s), diced
• ¼ liter of water
• 1 tsp, heaped vegetable broth, instant
• some oil for frying
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Oven dish

Clean the mushrooms, twist out the stems, salt the inside of the heads, and chop the stems. For the filling, mix all the ingredients well and season with salt and pepper. Stuff the mushrooms with most of the filling. Fry the onion in a little oil, add the chopped mushroom stems, fry briefly, stir in the leek, and continue frying for about 5 minutes. Deglaze with water, stir in the vegetable stock, and simmer for about 5 minutes. Mix the remaining cream cheese mixture into the leek, season with salt and pepper. Place the leek mixture in a baking dish, scatter the mushrooms on top, pressing them into the mixture slightly. Cook in a preheated oven at 200°C top/bottom heat (175°C fan-assisted oven) for about 25-30 minutes. Can be made ahead and kept refrigerated in the dish for a few hours before cooking. Serve with mashed potatoes or rice.