Stuffed Mushrooms, Leeks, White Beans And Pecans

Name: Stuffed Mushrooms, Leeks, White Beans And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces button or cremini mushrooms; Salt to taste; 2 ribs chopped celery; 1 leek, white and light green parts only, cleaned; 1 large clove garlic; 2 tablespoons extra virgin olive oil, divided; 1/2 teaspoon sea salt; 1/3 cup toasted chopped pecans; 1/3 cup panko bread crumbs; 1/2 cup grated Parmesan cheese, plus additional for garnish; 1/2 cup canned cannellini beans, rinsed and drained; 1/2 teaspoon red pepper flakes; 1/2 teaspoon fresh ground black pepper; 1/3 cup grated fontina cheese, for garnish; finely chopped flat-leaf parsley, for garnish; Reynolds Wrap(R) Aluminum Foil

Servings: persons

16 ounces button or cremini mushrooms
Salt to taste
2 ribs chopped celery
1 leek, white and light green parts only, cleaned
1 large clove garlic
2 tablespoons extra virgin olive oil, divided
1/2 teaspoon sea salt
1/3 cup toasted chopped pecans
1/3 cup panko bread crumbs
1/2 cup grated Parmesan cheese, plus additional for garnish
1/2 cup canned cannellini beans, rinsed and drained
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh ground black pepper
1/3 cup grated fontina cheese, for garnish
finely chopped flat-leaf parsley, for garnish
Reynolds Wrap(R) Aluminum Foil

1
Preheat the oven to 350 degrees F and line a baking sheet with Reynolds Wrap(R) 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.
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.
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.
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.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 16 ounces button or cremini mushrooms, Salt to taste, 2 ribs chopped celery, 1 leek, white and light green parts only, cleaned, and more.

Yes, Stuffed Mushrooms, Leeks, White Beans And Pecans falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!