Leek-Stuffed Mushroom Caps

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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.

Serves: 8
Prep time: 20 minutes
Cook time: 35 minutes
Difficulty Level: Intermediate

Nutritional Information

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.

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