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Mushroom Caps stuffed with Leeks and Fromage Blanc
Nb persons: 6
Yield:
Preparation time: 15 minutes
Total time: 30 minutes
Source: Cakebread
| 1 lg. | leek, white part only, julienned (2 c.) |
| 2 Tbs | olive oil |
| 1/2 tsp | kosher salt |
| 4 oz | ricotta, (or fromage blanc) |
| 2 Tbs | finely grated parmigiano-reggiano |
| Freshly ground black pepper | |
| 18 lg. | cremini mushrooms, stemmed |
| White truffle oil (optional) Preheat oven to 400. Brush a baking sheet with olive oil. Heat leeks and oil in a small saute pan over medium heat. Add salt. Cook & stir for 8-10 minutes until wilted and tender. Transfer to a bowl and cool. Add 2 cheeses to the leeks and stir to mix well. Season with salt & pepper. Scoop up about 1 t. and put into bottom of mushrooms. Set on baking sheet. Bake in top 1/3 of oven for 10-12 minutes until cheese mixture begins to brown & mushrooms become tender to the bite. Transfer to a serving plate & drizzle with a few drops of truffle oil. | |
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