Goat Cheese Stuffed Mushrooms


  • 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


  • 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.


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