Leek-Stuffed Mushroom Caps

Revised 2013 May 01

24 hors d'oeuvres


24 cremini mushrooms, about 2" dia
2 teaspoon olive oil
4 cups leeks, white and pale green parts only, thinly sliced
2 tablespoon garlic, minced
1 teaspoon fresh thyme, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper freshly ground
1/4 cup goats milk cheese (softened)
1/4 cup panko bread crumbs
1 tablespoon PC Glaze with Balsamic Vinegar of Modena *


Preheat oven to 425F. Line baking sheet with parchment paper.

Wipe mushrooms clean. Remove stems and lightly oil the caps. Set caps on prepared baking sheet, cavity side up. Chop stems finely; set aside.

In large frying pan, heat oil over medium-high heat. Cook leeks and chopped mushroom stems for 3 minutes, stirring frequently. Stir in garlic, thyme, salt and pepper; cook for 2 minutes longer. Cool slightly before stirring in goat cheese. Evenly divide leek mixture among mushroom caps, compacting the mixture to create a dome on top of each mushroom. Coat tops of each stuffed mushroom by gently pressing it into the panko crumbs.

Bake in centre of oven for 20 to 25 minutes or until browned and cooked through. Arrange on serving platter; drizzle with balsamic glaze.

If the PC glaze is not available just reduce some good balsamic vinegar. Don't be tempted to leave it out.
If you don't chop the leeks then they can be a PITA when you're trying to mound them in the mushrooms
White button mushrooms are a bit lame in this dish as they get too soggy when cooked.

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