For an appetizer everyone at the party will love try these Simple Stuffed Mushrooms with Leeks and Pecans. Tip — use mushrooms of equal size for even cooking.
- 1 medium leek
- 24 (2‑inch) cremini or baby bella mushrooms
- kosher salt (as needed for seasoning)
- 2 tablespoon olive oil
- 1 medium shallot (peeled and chopped)
- 2 clove garlic (peeled and minced)
- freshly cracked black pepper (as needed for seasoning)
- ½ cup finely grated Parmesan cheese (divided)
- ¼ cup panko breadcrumbs
- ¼ cup toasted and chopped pecans
- 2 tablespoon chopped fresh basil
Preheat oven to 350° F.
Remove and discard root ends and dark green tops of the leek. Cut the remaining section in half lengthwise and then thinly slice crosswise. Rinse the sliced leeks thoroughly under cold running water to remove grit and sand. Drain on paper towels.
Meanwhile, gently wipe the mushrooms clean of any grit. Remove and discard stems using a twisting and rocking motion. The stems should pop off leaving you with a good vessel for stuffing.
Place mushrooms, upside down, on a wire rack set into a rimmed baking sheet. Sprinkle with salt; invert mushrooms, cavity facing down, then sprinkle with a bit more salt.
Bake in the heated oven for 15 minutes. Remove mushrooms from oven leaving them on the rack to cool somewhat. Keep oven on and set to 350° F.
Meanwhile, heat the oil in a 12-inch skillet set over medium heat. Sauté leeks, shallots, and garlic in the hot oil in a large skillet for about 5 minutes or until tender; season with salt and pepper. Transfer mixture to a large bowl. Stir in ¼ cup Parmesan cheese, breadcrumbs, pecans, basil, and a big pinch of salt until well combined. Turn the mushrooms over so that the cavity is face up and then stuff one heaping tablespoon leek mixture into each mushroom cap, be generous. Sprinkle with remaining ¼ cup Parmesan cheese. Bake in the heated oven for 12–15 minutes or until golden brown on the edges of the leeks. Serve warm or at room temperature.