Leek, fennel, and goat cheese stuffed mushrooms

24 servings

Ingredients

Quantity Ingredient
1 tablespoon Unsalted butter
¼ small Fennel bulb; trimmed, thinly
Shaved on a mandoline; and roughly chopped
1 small Leek; white and light green parts, cut 1\" pieces,
And well washed
¾ teaspoon Ground coriander
Kosher salt
Freshly-ground black pepper
4 ounces Fresh goat cheese
1 Recipe Golden Mushroom Caps; (see recipe)

Directions

Heat the butter in a medium skillet over medium heat. Add the fennel and the leeks and cook until softened, 5 to 8 minutes. Add the coriander and season with salt and pepper to taste. Transfer to a large plate to cool.

Reserve 2 tablespoons for garnish.

Heat the oven to broil with the rack in the center. Mash the goat cheese into the leek-fennel mixture until well combined. Use a small spoon to fill each mushroom cap with the filling.

Place the caps on a baking sheet and broil until hot throughout, about 1 minute. Garnish each with a bit of the reserved leek-fennel mixture. Serve hot.

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 pound, for this recipe. Source: ""Martha Stewart's Hors d'Oeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Nancy Berry - nlberry@..." Copyright: "1999 - Clarkson N. Potter - $35 - ISBN: 0-609-60310-8" Per serving: 5 Calories (kcal); trace Total Fat; (81% calories from fat); trace Protein; trace Carbohydrate; 1mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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