Leek and mushroom stuffed courgette boats with goats cheese

I came back from the Shires this weekend with some beautifully organic and fresh courgettes from Mother-in-Law Spread's garden. These fantastic little gourds were too pretty to chop and add to other dishes, so I decided to stuff the beautiful fresh vegetable with some of their seasonal and similarly local chums. I also had a fantastic British lemon and black pepper goats cheese which was going to make all the seasonal vegetables sing.


What you will need
2 courgettes
2 leeks
250g good quality mushrooms
1 handful chopped walnuts
2 cloves garlic
Juice of half a lemon
Fresh parsley
Fresh lemon thyme
Good quality goats cheese log


Firstly, begin by slicing the courgettes in half lengthways. Next, using either a melon scoop or tea spoon, scoop out the flesh. Bake in the oven for 20 minutes at 200 degrees to soften before stuffing.

 

Next, slice the leeks and mushrooms and add to a pan of oil with the chopped courgette flesh. Season well with plenty of salt and pepper before adding the lemon juice and the crushed garlic. Allow the vegetables to cook down on a low heat for 10-15 minutes to remove as much water as possible.


When the vegetables have softened, stir through the chopped walnuts, fresh herbs and then stuff inside the courgettes.

Finally, top with the slices of the goats cheese log and bake in the oven at 180 degrees for 20-25 minutes until the courgette flesh has softened and the goats cheese browned.

Serve with a green salad and balsamic drizzle.