About
Enjoy a comforting and flavorful Mushroom and Leek Dipping Casserole, perfect for a cozy meal. The rich, creamy texture of sautéed mushrooms and leeks blends beautifully with melted cheese, creating a warm and satisfying dish. Serve it with toasted bread for a deliciously simple treat.
Serves: 3
Cook time: 30 min
Difficulty: easy
Ingredients
- 1 pound (450g) mushrooms (your favorite variety)
- 5.3 oz (150g) cream cheese
- 1 large leek
- 2/3 cup (150ml)5% cream
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1.75 oz (50g) Cedar cheese, grated
- 2 tablespoons vegetable oil
- Juice of half a lime
Step-by-step
1
Clean the mushrooms and slice them in half, then cut them into thin slices. Squeeze the juice of half a lime over the mushrooms to prevent browning.
2
Heat 2 tablespoons of vegetable oil in a deep skillet over medium heat. Add the sliced leeks and cook for about 4 minutes, stirring constantly to prevent burning.
3
Once the leeks are slightly softened, add the sliced mushrooms. Continue cooking for about 5 minutes, or until the water released by the mushrooms has evaporated. Season with salt, pepper, and garlic powder.
4
Add the cream cheese to the skillet. Break it up with your spoon and stir until it melts completely and incorporates with the mushrooms and leeks. Gradually add the cream to make the mixture smooth.
5
Once the cream cheese is fully melted and the sauce is smooth, add the remaining cream. Bring the mixture to a gentle simmer and cook for an additional 2-3 minutes to thicken slightly.
6
Divide the mushroom mixture into 3 equal portions and pour each portion into individual mini casserole dishes. Top with the grated Cedar cheese.
7
Place the mini casseroles under the broiler in the oven for about 8 minutes, or until the cheese is completely melted and lightly browned.
8
Remove from the oven and serve immediately with toasted bread for dipping.
Flavorjazz 
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