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Little Mushrooms with Leeks and Goat Cheese

Little Mushrooms with Leeks and Goat Cheese
YIELDS
15 servings
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Ingredients

1 ½
lb(s) (750g) white or cremini mushrooms, stems removed and wiped clean
4 ½
oz (140 g) chèvre
¾
tsp (4 mL) salt, approx
½
tsp (2 mL) pepper
1
large leek, white part only
1
Tbsp (15 mL) butter
2
Tbsp (30 mL) white wine or water
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Directions

Step 1

Preheat oven to 375 degrees (190 Celsius).

Step 2

Toss mushrooms with ¼ teaspoon (1 mL) each salt and pepper. In a small bowl, mix together goat cheese with remaining salt and pepper.

Step 3

Fill centre of each mushroom cap with about 1 tsp (5 mL) of cheese mixture. Transfer to a parchment lined baking sheet. (Can be made up to 1 day ahead, wrap and refrigerate.)

Step 4

Cut leeks into 2-inch (5 cm) pieces, and slice each piece into thin, long strips.
Melt butter in sauté pan over medium heat. Add leeks and cook for 1-2 minutes or until fragrant and translucent, but not browned. Add wine and cook until wine has mostly evaporated, about 1 minute. Sprinkle with a pinch of salt. Set aside.

Step 5

Bake mushrooms until cheese is bubbly and mushrooms are browned, about 15 minutes.

Step 6

Top with leek mixture and return to oven to heat, about 1 minute.

Step 7

Serve warm.

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My rating for Little Mushrooms with Leeks and Goat Cheese
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