This Parmesan Topped Mushroom & Leek Stir Fry would make a great mid week dinner or even lunch. Lightly stir fried mushrooms and leeks in garlic and olive oil. Then topped with a sprinkling of parmesan cheese for the perfect finished touch. Serve it on it’s own or alongside some rice or even noodles.
Well, as lovely has the weather has been this past week, we are back to hot temperatures. Which, for me, means back to summer style cooking. I know September is usually a hot month for us, but this year I was praying that we would escape it. Wishful thinking!!!
So, I was putting my hamburgers on the grill and trying to decide on a few side dishes. After searching the fridge for a few minutes, I found all of these ingredients. Quick, easy and tasty!
Parmesan Topped Mushroom & Leek Stir Fry For the Win
This dish was honestly little last minute and I really didn’t expect much. But it exceeded my expectations and I knew i just had to share it with you all, What makes it great.
- It’s full of flavour
- Easy to make and quick
- A healthy and lighter option to many other side dishes.
- One serving comes in just over 100 calories
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Parmesan Topped Mushroom & Leek Stir Fry
Ingredients
- 18 mushrooms fresh, trimmed and halved
- 1 Leek trimmed and cut into slices
- 2 Spring onions finely sliced
- 2 Garlic cloves crushed
- 2 Tablespoons butter
- A few fresh basil leaves roughly torn
- 4 Tablespoons parmesan cheese finely grated
- Salt
Instructions
- Heat the butter in a large skillet over medium-high heat. Add the garlic, mushroom, leeks and spring onions. Cook, stirring every few minutes, for about 12 to 15 minutes. The mushrooms should be browned and the leeks soft and lightly golden. Lightly season with salt, stir and remove from heat. Transfer to your serving dish and top with the Parmesan and fresh basil. Serve straight away!
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
