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Receta Leek, Fennel, And Goat Cheese Stuffed Mushrooms

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Raciónes: 12

Ingredientes

Cost per serving $0.45 view details
  • 1 Tbsp. unsalted butter
  • 1/4 sm fennel bulb trimmed, thinly shaved on a mandoline, and roughly minced
  • 1 sm leek, white and light green parts cut 1" pcs, and well washed
  • 3/4 tsp grnd coriander Kosher salt Freshly-grnd black pepper
  • 4 ounce fresh goat cheese
  • 1 x recipe Golden brown Mushroom Caps (see recipe)

Direcciones

  1. Heat the butter in a medium skillet over medium heat. Add in the fennel and the leeks and cook till softened, 5 to 8 min. Add in the coriander and season with salt and pepper to taste. Transfer to a large plate to cold. Reserve 2 Tbsp. for garnish.
  2. Heat the oven to broil with the rack in the center. Mash the goat cheese into the leek-fennel mix till well combined. Use a small spoon to fill each mushroom cap with the filling.
  3. Place the caps on a baking sheet and broil till warm throughout, about 1 minute. Garnish each with a bit of the reserved leek-fennel mix. Serve warm.
  4. Makes 2 dozen.
  5. 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 lb., for this recipe.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 15g
Recipe makes 12 servings
Calories 35  
Calories from Fat 26 74%
Total Fat 2.96g 4%
Saturated Fat 1.99g 8%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 37mg 2%
Potassium 25mg 1%
Total Carbs 0.44g 0%
Dietary Fiber 0.1g 0%
Sugars 0.12g 0%
Protein 1.85g 3%
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