Mushrooms stuffed with leeks

Mushrooms stuffed with leeks

When trying to eat healthy, appetizers, often high in fat and sodium, can be a challenge. You can enjoy our mushrooms stuffed with leeks without dropping your health goals.
 Use these elegant appetizers to your guests at your next party.

Servings: 8
Preparation time: 20 minutes
Cooking time: 35 minutes
Level of difficulty: Medium

NUTRITIONAL INFORMATION

3 pieces per serving: 80 calories
2.5 g fat (including 1 g saturated fat)
115 mg of sodium
12 g carbohydrate
1 g fiber
4 g protein
Low in saturated fat
Low Sodium

INGREDIENTS

24 medium sized mushrooms (about 520 g)
10 ml (2 tsp.) Olive oil
2 leeks, white and light green parts only, thinly sliced ​​(about 4 cups / 1 L)
25 ml (2 tbsp.) Chopped garlic
5 ml (1 tsp.) Fresh thyme, finely chopped
1 ml (¼ tsp.) Salt
1 ml (¼ tsp.) Freshly ground black pepper
50 ml (¼ cup) goat cheese PC Blue Menu, softened
50 ml (¼ cup) panko breadcrumbs
15 ml (1 tbsp.) Glaze with Balsamic Vinegar of Modena PC

INSTRUCTIONS

Preheat oven to 425 ° F (220 ° C). Line a baking sheet with parchment paper.

Clean the mushrooms . Remove the feet have caps on the prepared baking sheet , hollow side facing up . Finely chop the legs and book .

In a large nonstick skillet , heat oil over medium-high heat and cook the leeks and chopped mushroom stems for 3 minutes , stirring often . Add garlic , thyme , salt and pepper and cook for 2 more minutes. Let cool slightly before adding the goat cheese and stir . Uniformly distributing the mixture in leeks mushroom caps , the packing process to create a dome on the top of each fungi. Garnish the top of each stuffed mushroom are gently squeezing a small amount of panko breadcrumbs .

Bake in center of oven for 20 to 25 minutes or until mushrooms are browned and cooked through . Arrange on a serving platter and drizzle with balsamic glaze .

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