- LRN Recipe Box
- 7 Ingredients or Less
- Made with milk products
- Heart Healthy
- Low Calorie
- Low Carb
- Low Sodium
- President's Choice
For more great recipes visit »
24 medium mushrooms, about 520 g
2 tsp (10 mL) olive oil
2 leeks, white and pale green parts only, thinly sliced (about 4 cups/1 L)
2 tbsp (25 mL) chopped garlic
1 tsp (5 mL) finely chopped fresh thyme
¼ tsp (1 mL) salt
¼ tsp (1 mL) freshly ground black pepper
¼ cup (50 mL) softened PC Blue Menu Goat’s Milk Cheese
¼ cup (50 mL) panko bread crumbs
1 tbsp (15 mL) PC Glaze with Balsamic Vinegar of Modena
Leek-Stuffed Mushroom Caps
When you're trying to eat healthy, hors d'oeuvre - often high fat, salty affairs - are a challenge. You can enjoy our leek-stuffed mushrooms without blowing your healthy eating goals. Serve this elegant bite-sized nibble at your next party.
Prep time: 20 minutes
Cook time: 35 minutes
Difficulty Level: Intermediate
Per 3 piece serving: 80 calories
fat 2.5 g (1 g of which is saturated)
sodium 115 mg
carbohydrate 12 g
fibre 1 g
protein 4 g
Low in saturated fat
Low in sodium
Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
Wipe mushrooms clean. Remove stems; set caps on prepared baking sheet, cavity side up. Chop stems finely; set aside.
In large nonstick frying pan, heat oil over medium-high heat; cook leeks and chopped mushroom stems for 3 minutes, stirring frequently. Stir in garlic, thyme, salt and pepper; cook for 2 minutes longer. Cool slightly before stirring in goat cheese. Evenly divide leek mixture among mushroom caps, compacting the mixture to create a dome on top of each mushroom. Coat tops of each stuffed mushroom by gently pressing a little panko crumbs onto it.
Bake in centre of oven for 20 to 25 minutes or until browned and cooked through. Arrange on serving platter; drizzle with balsamic glaze.