Stuffed Leeks with Cheese Walnuts
Looking for a unique, flavorful dish that’s both comforting and elegant? These Stuffed Leeks with Cheese & Walnuts are the perfect blend of creamy, nutty, and savory goodness. Tender leeks are filled with a rich mixture of ricotta and Parmesan, paired with the earthy crunch of toasted walnuts, and topped with golden breadcrumbs for the perfect finish. Whether served as a standout side dish or a light vegetarian main, this recipe is sure to impress with its simple ingredients and sophisticated flavors. Ideal for dinner parties or cozy nights in, it’s a dish that brings warmth and a touch of gourmet flair to your table!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:(Servings: 4)
4 large leeks (try to find thick ones for easier stuffing)
1 cup ricotta cheese (or substitute with goat cheese or feta for a tangier flavor)
1/2 cup grated Parmesan cheese
1/2 cup chopped walnuts (lightly toasted)
1/4 cup breadcrumbs (for a crispy topping)
1 clove garlic (minced)
1 tbsp olive oil (plus more for drizzling)
1/4 tsp ground nutmeg (optional, adds warmth)
Salt and pepper to taste
Fresh herbs like thyme, parsley, or chives for garnish
Instructions:
Prep the Leeks:
Trim the dark green tops and root ends from the leeks, leaving the white and light green parts.
Slice each leek in half lengthwise and rinse thoroughly under running water to remove any dirt between the layers.
Bring a large pot of salted water to a boil. Blanch the leeks for about 4-5 minutes until just tender but not mushy. Drain and set aside to cool slightly.
Prepare the Filling:
In a bowl, mix together the ricotta cheese, grated Parmesan, toasted walnuts, minced garlic, nutmeg (if using), and a good pinch of salt and pepper.
Taste and adjust seasoning as needed.
Stuff the Leeks:
Carefully peel back the outer layers of each leek to create space for stuffing. Spoon the cheese and walnut mixture into the center, then gently press the leek layers back over the filling.
Assemble & Bake:
Preheat your oven to 375°F (190°C).
Place the stuffed leeks in a lightly oiled baking dish.
Sprinkle the breadcrumbs over the top and drizzle with a bit of olive oil.
Bake for 20-25 minutes, until the leeks are tender and the tops are golden and crispy.
Serve:
Garnish with fresh herbs and an extra drizzle of olive oil.
Serve warm as a side dish or light entrée.
Tips & Variations:
Add a creamy touch: Pour a little cream or béchamel sauce over the leeks before baking for an extra indulgent version.
Make it vegan: Use vegan ricotta or tofu mixed with nutritional yeast and swap the Parmesan for a vegan alternative.
Boost the flavor: Add sun-dried tomatoes or caramelized onions to the filling for extra depth.