- 16 ounces button or cremini mushrooms
- Salt to taste
- 2 ribs chopped celery
- 1 leek, white and light green parts only, cleaned
- 1 large clove garlic
- 2 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon sea salt
- 1/3 cup toasted chopped pecans
- 1/3 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese, plus additional for garnish
- 1/2 cup canned cannellini beans, rinsed and drained
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fresh ground black pepper
- 1/3 cup grated fontina cheese, for garnish
- finely chopped flat-leaf parsley, for garnish
- Reynolds Wrap® Aluminum Foil
- Preheat the oven to 350 degrees F and line a baking sheet with Reynolds Wrap(R) Aluminum Foil. Spray or grease the foil. Wipe the mushrooms clean with a damp paper towel and remove the stems. Place the mushrooms gill side up on the baking sheet and sprinkle with a bit of salt. Bake the mushrooms for 10 minutes to just soften.
- Finely chop the celery, leeks and garlic. In a saucepan over medium heat, warm 1 tablespoon of the olive oil. Once warmed, add the leek mixture and sea salt. Saute until softened, about 5-6 minutes.
- In another bowl, combine the pecans, panko breadcrumbs, Parmesan, beans, pepper flakes and black pepper. Stir to mix, mashing the beans a bit with the back of a spoon. Add the leek mixture, remaining tablespoon oil, and stir again. The filling mixture can be made an hour in advance.
- Spoon the vegetable mix into the mushroom caps, filling them generously. Sprinkle the tops with a little extra Parmesan and the grated fontina. Bake the mushrooms for another 10 minutes or until barely golden on top. Sprinkle with parsley and serve warm.
05/12/2018
recipepes.com
Stuffed Mushrooms, Leeks, White Beans and Pecans, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
