Leek, Fennel, And Goat Cheese Stuffed Mushrooms Recipe
Servings: 12
Ingredients
- 1 Tbsp. unsalted butter
- 1/4 sm fennel bulb trimmed, thinly shaved on a mandoline, and roughly minced
- 1 sm leek, white and light green parts cut 1" pcs, and well washed
- 3/4 tsp grnd coriander Kosher salt Freshly-grnd black pepper
- 4 ounce fresh goat cheese
- 1 x recipe Golden brown Mushroom Caps (see recipe)
Directions
- Heat the butter in a medium skillet over medium heat. Add in the fennel and the leeks and cook till softened, 5 to 8 min. Add in the coriander and season with salt and pepper to taste. Transfer to a large plate to cold. Reserve 2 Tbsp. for garnish.
- Heat the oven to broil with the rack in the center. Mash the goat cheese into the leek-fennel mix till well combined. Use a small spoon to fill each mushroom cap with the filling.
- Place the caps on a baking sheet and broil till warm throughout, about 1 minute. Garnish each with a bit of the reserved leek-fennel mix. Serve warm.
- Makes 2 dozen.
- Comments: Fennel, also called anise, has a slight licorice flavor. Fennel bulbs vary greatly in size, depending on the season. Buy a very small bulb, about 1 lb., for this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 12 servings | |
| Calories 35 | |
| Calories from Fat 26 | 74% |
| Total Fat 2.96g | 4% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 37mg | 2% |
| Potassium 25mg | 1% |
| Total Carbs 0.44g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.12g | 0% |
| Protein 1.85g | 3% |
