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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Elemosho Abdullahi
[email protected]Overall, I thought this recipe was just okay. I might try a different recipe next time.
Juan Nava
[email protected]The mushrooms were a bit dry. I think I should have added more moisture to the filling.
Brenda lakica
[email protected]These mushrooms were a bit bland for my taste. I think I'll add some more garlic and herbs next time.
Proshenjit Biswas shibu
[email protected]I wasn't sure about the combination of ingredients, but I was pleasantly surprised. The mushrooms were delicious!
Ranga Sarker
[email protected]I've made this recipe several times and it's always a winner. The mushrooms are always juicy and flavorful.
Justyce Ramos
[email protected]I made these mushrooms for a vegetarian potluck and they were a big success. Everyone loved them!
Waka Moli
[email protected]The recipe was easy to follow and the mushrooms turned out perfectly. I loved the crispy pecan topping.
Sarada Khadka
[email protected]These stuffed mushrooms were a hit at my dinner party! The combination of leeks, white beans, and pecans gave them a unique and delicious flavor. I will definitely be making them again.