STUFFED MUSHROOMS, LEEKS, WHITE BEANS AND PECANS
Enjoy this fresh take on a classic appetizer from Sara Forte of Sprouted Kitchen.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F and line a baking sheet with Reynolds Wrap® 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.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 10.6 g, Cholesterol 9.6 mg, Fat 10 g, Fiber 2.1 g, Protein 6.7 g, SaturatedFat 2.6 g, Sodium 315.7 mg, Sugar 1.9 g
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Aftab Dawood
[email protected]I'm going to make these stuffed mushrooms for my next party.
Gary Alston
[email protected]This recipe is a must-try for any mushroom lover.
Isaiah Grey.
[email protected]I can't wait to try this recipe. It looks so delicious.
Abir Islam 2
[email protected]These stuffed mushrooms are the perfect appetizer or side dish for any occasion.
Akram Farooqi
[email protected]I'm not usually a fan of mushrooms, but I loved these stuffed mushrooms.
Iano Mpotmore
[email protected]These stuffed mushrooms are a great way to use up leftover leeks.
Shilpy Begum
[email protected]The pecans add a nice crunch and a nutty flavor to the mushrooms.
Ayano James
[email protected]I love the way the white beans add a creamy texture to the mushrooms.
Mursaleen Jan
[email protected]These stuffed mushrooms are so elegant and delicious. I can't wait to make them again.
Tea Bird
[email protected]I made these mushrooms for a potluck and they were a huge hit. Everyone loved them!
Milan Adhikari
[email protected]I followed the recipe exactly and the mushrooms turned out perfect. They were cooked through but still had a little bit of a bite to them.
Jaden Wilson
[email protected]The combination of leeks, white beans, and pecans is so unique and flavorful. I love the way the pecans add a little crunch.
Sheikh Ihsan Sheikh Ihsan
[email protected]These mushrooms are so easy to make and they're always a crowd-pleaser. I love serving them as an appetizer or side dish.
Top secret 69
[email protected]I was pleasantly surprised by how delicious these stuffed mushrooms were. I'm not usually a fan of mushrooms, but I loved these.
Tigersunny Sunnydon
[email protected]These stuffed mushrooms were a hit at my last party! They're so easy to make and they look so elegant. I love the combination of flavors and textures.