Directions:
- Preheat the oven to 375 degree..
- Melt the butter over a medium heat and add the leeks. Saute the leeks for 2-3 minutes, stirring occasionally.
- Add the mushrooms and thyme leaves. Season with salt and pepper. Finally, add the garlic and cook for a further 3-4 minutes.
- When the vegetables are lightly browned, add the chicken stock and cream of mushroom. Bring to the boil.
- Transfer the leeks to the oven dish and bake for 20 minutes.
- Remove the dish from the oven and sprinkle over the parmesan.
- Return the dish to the oven for a further 10 minutes, until most of the liquid has evaporated. garnish with chopped parsley
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.86 Kcal (787 kJ) | ||
| Calories from fat | 81.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.02g | 14% | |
|---|---|---|---|
| Cholesterol | 22.15mg | 7% | |
| Sodium | 303mg | 13% | |
| Potassium | 448.5mg | 10% | |
| Total Carbs | 20.29g | 7% | |
| Sugars | 6.22g | 25% | |
| Dietary Fiber | 3.09g | 12% | |
| Protein | 7.78g | 16% | |
| Vitamin C | 15.1mg | 25% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3mg | 16% | |
| Calcium | 153mg | 15% | |
| Amount Per 100 g | |||
| Calories | 81.46 Kcal (341 kJ) | ||
| Calories from fat | 35.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 14% | |
|---|---|---|---|
| Cholesterol | 9.61mg | 7% | |
| Sodium | 131.39mg | 13% | |
| Potassium | 194.48mg | 10% | |
| Total Carbs | 8.8g | 7% | |
| Sugars | 2.7g | 25% | |
| Dietary Fiber | 1.34g | 12% | |
| Protein | 3.37g | 16% | |
| Vitamin C | 6.6mg | 25% | |
| Iron | 1.3mg | 16% | |
| Calcium | 66.3mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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