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Stuffed Mushrooms, Leeks, White Beans & Pecans

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Servings: 8 - 10
  • Course: Appetizers & Snacks

Enjoy this fresh take on a classic appetizer from Sara Forte of Sprouted Kitchen.

Reynolds Kitchens tip

Line your baking sheet with Reynolds Wrap®Aluminum Foil every time you use your oven for hassle-free clean up!

Ingredients

  • 16 ounces button or cremini mushrooms
  • 2 ribs celery
  • 1 leeks, white and light green parts, cleaned
  • 1 large clove garlic
  • 2 tablespoon extra virgin olive oil, divided
  • 1/2 teaspoon sea salt
  • 1/3 cup toasted pecan pieces
  • 1/3 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 1/2 cup 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® Aluminum Foil

Directions

Step 1

Preheat the oven to 350 degrees F and line a baking sheet with Reynolds Wrap® 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.

Step 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. Sauté until softened, about 5-6 minutes.

Step 3

In another bowl, combine the pecans, 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.

Step 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.

Easy Clean-Up

Use Reynolds Wrap® Non-Stick Aluminum Foil For to skip greasing or spraying your foil!

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