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Stuffed Mushrooms Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 medium leeks
1 (16 oz.) package fresh mushrooms (about 24 medium-sized mushrooms)
1 teaspoon salt, divided
2 shallots, minced
2 garlic cloves, minced
2 tablespoons olive oil
½ cup freshly grated Parmesan cheese, divided
¼ cup fine, dry breadcrumbs
¼ cup pecans, chopped
2 tablespoons chopped fresh basil
Directions:
Directions:
Preheat oven to 350 degrees. Remove and discard root ends and dark green tops of the leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.

Rinse mushrooms and pat dry. Remove and discard stems. Place mushrooms on a wire rack in a foil-lined jelly roll pan. Sprinkle with ½ teaspoon salt; invert mushrooms. Bake for 15 minutes.

Sauté leeks, shallots, and garlic in hot oil over medium heat for 3 to 5 minutes or until tender. Transfer mixture to a large bowl. Stir in ¼ cup Parmesan cheese, the next 3 ingredients, and the remaining ½ teaspoon salt until well-combined.

Spoon 1 heaping teaspoonful of the breadcrumb mixture into each mushroom cup. Sprinkle each mushroom with remaining ¼ cup Parmesan cheese.

Bake at 3500 for 10 minutes or until golden.

 

 

 

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