Leek, mushroom & butterbean crumble

Leek, mushroom & butterbean crumble

You can replace the Stilton with Cheddar or any other hard cheese if you prefer.

By , 16 March 2016
Leek, mushroom & butterbean crumble
  • Ready in: 60 mins
  • Serves: 4
  • Price: £1.16 per serving
Nutritional Info
Each 100g serving contains
  • Fat 18.5
    26%
  • Sat Fat 9.3
    47%
  • Sugar 7.5
    8%
  • Salt 1.8
    30%
  • Cals 371
    19%
4
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 1553kJ/371kcal.
Ingredients
  • 25g butter, plus 15g for the topping
  • 3 leeks, trimmed and sliced
  • 250g mushrooms, halved
  • 390g pack Asda Chopped Tomatoes
  • 1 tbsp chopped fresh thyme (leaves only)
  • 1/2 tsp sugar
  • 400g can butterbeans, drained
  • 160g bag Asda Ready Washed Baby Spinach
  • 1/2 tsp Dijon mustard
  • 75g fresh breadcrumbs
  • 30g Asda Porridge Oats
  • 20g sunflower seeds
  • 60g Stilton, grated or crumbled
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Melt 25g butter in a large pan, add the leeks, cover and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for another 5 minutes.

  • Stir in the tomatoes, thyme and sugar. Simmer, uncovered, for 10 minutes. Stir in the beans and spinach. Heat through and transfer to an ovenproof dish.

  • Melt 15g butter and mix with the mustard. Stir in the sunflower seeds, breadcrumbs, oats and Stilton. Sprinkle over the leek mixture evenly. Bake for 20-25 minutes.