Leek & Mushroom Parcels


Recipe Intro From boroughchef

Mushrooms are sautéed with breadcrumbs and spices, then wrapping them in leeks to make Mushroom & Leek Parcels. 

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  • Recipe Card

Recipe Card


  • 1 medium leek
  • 100 grams mushrooms, finely chopped
  • 1 clove garlic, finely chopped
  • Few sprigs thyme
  • 2 tablespoons breadcrumbs
  • 2 tablespoons crumbled feta
  • 1 teaspoon chopped parsley
  • Chilli flakes & dill to serve
  • Lemon wedge to serve
  • Salt and pepper
  • Olive oil


  • Step 1

    Colour the mushrooms in a preheated pan with olive oil for 3-4 mins, stir in the garlic and thyme and cook for another couple of minutes. Mix in the feta, breadcrumbs, parsley and season to taste. Add a little water as necessary to make the filling pliable in your hands, then set aside.

  • Step 2

    Bring a pan of water to the boil. Cut the lower part of the leek into strips about 5x12cm and wash. Blanche in the boiling water for around 5-8mins (time depends on the thickness of the leek - make sure to test a piece to ensure it is tender and not chewy) then drain and refresh in cold water.

  • Step 3

    Pat dry the leeks with a cloth, place a teaspoon of the mushroom mixture towards the bottom of each strip of leek and fold upwards into a triangular shape, tucking in any excess. Chill for at least an hour.

  • Step 4

    Pan fry the leek parcels in a little oil until crispy on both sides and serve with lemon, herbs, chilli flakes & extra feta.