Leek, Fennel, And Goat Cheese Stuffed Mushrooms

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Leek, Fennel, And Goat Cheese Stuffed Mushrooms Ingredients

1 tb Unsalted butter	3/4 ts Ground coriander
1/4 sm Fennel bulb; trimmed, thinly	Kosher salt
Shaved on a mandoline; and	Freshly-ground black pepper
1 sm Leek; white and light green	4 oz Fresh goat cheese
And well washed	1 Recipe Golden Mushroom Caps;

Instructions for Leek, Fennel, And Goat Cheese Stuffed Mushrooms

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 Stewarts Hors dOeuvres Handbook" by Martha Stewart" S(Formatted for MC5): "by Nancy Berry - nlberry@prodigy.net" 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 Converted by MM_Buster v2.0n.

Main Ingredient: MushroomsCuisine: Uncategorized

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