Stuffed Mushrooms with Leeks and Pecans for Dinner?

Simple Stuffed Mushrooms with Leeks and Pecans

We’re still in quarantine at my house. Until we see California’s numbers go in the right direction we’re staying home. I may be stuck at home but somehow I find myself so busy I don’t even have the time to make full-sized food. That’s right it’s appetizer-sized portions for breakfast, lunch, and dinner. I’m sorta kidding but not quite. Take these tasty little bites: Simple Stuffed Mushrooms with Leeks and Pecans. I made them and served them as dinner. 

Sure they’re delicious but I’ll tell you the truth – I made them because I wanted (no needed) to bring something new and delicious (yet simple) to the pages of this blog. I knew you were getting hungry and maybe even a little ornery. Because let’s face it, I’ve dropped the ball. I try to be okay with that because my duties as a caregiver in the time of pandemic take nearly all of my attention. 

Still, a blank blog is almost as stressful to me as an unmade bed. Oh, and don’t get me started on a fully stocked underwear drawer. If I don’t have at least three pairs of clean undies in my top drawer I get positively antsy. 

But I have digressed…

So, duties be damned. I made tiny food and planned a tiny post to go along with it. I am here to convince you that appetizers make great blog posts. They can also be dinner.

Imagine how chic I must look sitting around in my quarantine kaftan sipping on something sophisticated while nibbling on these Simple Stuffed Mushrooms with Leeks and Pecans.

Lest you think this is just my excuse for extending cocktail hour, I’ll have you know, these little hors d’oeuvres make a great meal too… I mean most (well some) of the major food groups are represented, right? 

So Cheers!

I mean Bon Appetit… just make sure to make your bed and have plenty of clean undies on hand. We’ll all get through this thing just fine. GREG

Simple Stuffed Mushrooms with Leeks and Pecans
Simple Stuffed Mushrooms with Leeks and Pecans

Simple Stuffed Mushrooms with Leeks and Pecans 

Print This Recipe Total time Yield 24Source Adapted from Southern LivingPublished
Simple Stuffed Mushrooms with Leeks and Pecans


  • 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.