Goat Cheese Stuffed Mushrooms

Ingredients

• 1 tablespoon butter
• 1/2 small fennel bulb, thinly sliced and chopped
• 1 small leek, cut into 1" pieces
• 1 teaspoon ground coriander
• salt and pepper
• 6 ounces goat cheese
• 24 crimini mushrooms, bite size, stems removed
• olive oil

Method

• Brush mushrooms with olive oil and sprinkle with salt and pepper. Place cap side up in preheated 400F oven and roast for about 7-8 minutes until tops are golden and juices begin to seep from the mushrooms. Place on paper towels to drain.
• Meanwhile, cook fennel and leek in butter in a saute pan until soft. Add the coriander and season to taste with salt and pepper. Transfer to a plate to cool.
• Reserve a bit for garnish.
• Heat the oven to broil. Mix the goat cheese in with the cooked fennel and leek. Fill each mushroom cap with mixture and place on a sheet pan with parchment paper (for easy cleaning). Broil for about 1-1 1/2 minutes. Garnish with a bit of the reserved leek fennel mixutre.

Notes

• Yield:
• "2 each"
• SERVINGS: 12
• SOURCE: Apple Charlotte