Ingredients
- 2 medium leeks
- 1 16oz package fresh mushrooms (about 24 medium sized mushrooms)
- 1 tsp salt, divided
- 2 shallots, minced
- 2 garlic cloves, minced
- 2 Tbsp olive oil
- ½ cup grated Parmesan cheese
- ¼ cup fine, dry breadcrumbs
- ¼ cup pecans, chopped
- 2 Tbsp chopped fresh basil
- Garnish: fresh basil sprigs
Preparation
Step 1
1)Preheat oven to 350. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.
2)Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foil-lined-jelly-rolled pan. Sprinkle with ½ tsp salt; invert mushrooms
3)Bake at 350 for 15 minutes
4)Saute leeks, shallots, and garlic in hot oil in a large skillet over medium heat 3-5 minutes or until tender. Transfer mixture to a large bowl. Stir in ¼ cup parmesan cheese, next 3 ingredients, and remaining ½ tsp salt until well combined. Spoon 1 heaping teaspoonful of leak mixture into each mushroom cap. Sprinkle with remaining ¼ cup parmesan cheese. Bake at 350 for 10 minutes or until golden. Garnish if desired