Leek cannelloni filled with mushrooms, ham and quark cheese

Empty the leek and reserve the wider layers.

Chop the rest of the interior of the leek and poach it in a frying pan with olive oil.

When the leek is transparent add the chopped mushrooms.

When the leek is poached and the mushrooms have lost all the water, add the diced ham.

Remove from the pan, add the quark cheese and mix.

Cook the previously emptied layers until they are soft and fill them.

I put them over tomato sauce and added some grated mozzarella and crispy leek and ham on top.