Stuffed Mushrooms, Leeks, White Beans and Pecans

Enjoy this fresh take on a classic appetizer from Sara Forte of Sprouted Kitchen.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 148 Calories

Ingredients

• salt to taste
• 1 large clove garlic
• ½ teaspoon red pepper flakes
• ½ teaspoon sea salt
• ⅓ cup panko bread crumbs
• Reynolds Wrap® Aluminum Foil
• ½ teaspoon fresh ground black pepper
• 16 ounces button or cremini mushrooms
• 2 ribs chopped celery
• 1 leek, white and light green parts only, cleaned
• 2 tablespoons extra virgin olive oil, divided
• ⅓ cup toasted chopped pecans
• ½ cup grated Parmesan cheese, plus additional for garnish
• ½ cup canned cannellini beans, rinsed and drained
• ⅓ cup grated fontina cheese, for garnish
• finely chopped flat-leaf parsley, for garnish

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.