These little gems are one of my favorite appetizers. Whether stuffed with cheese, crab, or stuffing, mushroom caps are always delicious. This vegetarian recipe is a great way to get rid of leftover stuffing, which you may have soon thanks to Easter dinner! If you have ever seen Semi-Home Made with Sandra Lee on the Food Network, this recipe reminds me of something she might make. With store bought stuffing, and a ton of fresh ingredients, this is a time saver that might make you look like a 5-star chef at your next dinner party.
Leek and Cornbread Stuffing Mushroom Caps
10-12 large mushrooms
1 clove garlic
1 cup prepared stuffing
1 tablespoon olive oil
2 tablespoon Parmesan cheese
1 tablespoon butter
Salt & Pepper
Cut the end and top off of your leek. Rinse and cut into 1/4's lengthwise. Then cut into small pieces. Peel and mince clove of garlic. In a small pan heat 1 tablespoon of olive oil. Add leeks and garlic to hot oil and cook until soft.
Take your mushrooms and begin to hollow out. I broke of the stem, then used a knife to carve out the rest. But you can use whatever method you like best, just be sure to make enough room for plenty of stuffing. You can discard the stems, or chop some up and add to the cooking leeks and garlic. That is what I did!
In a small bowl melt your tablespoon of butter in the microwave. Place your mushroom caps on a baking sheet stem side down, and brush with melted butter. Be sure to cover as much mushroom as possible with the butter. Dry mushroom=wrinkly mushroom :) Place mushrooms 2-4 inches under the broiler for 2-3 minutes. Then remove to stuff.
Take your cooked leeks, garlic, and mushroom stems and mix into prepared stuffing mix. Flip cooked mushrooms over and spoon about 1 tablespoon into each cap.
Once all caps have been stuffed, return to broiler for about 2 more minutes or until cornbread stuffing is nice and toasted. Remove from oven.
Grate around 2 tablespoons of Parmesan cheese and top each mushroom cap with a few pieces. Place under the broiler for the last time, about 1 minute, until cheese is melted and bubbly. Then watch them disappear :)