Cooking with Rena Lee

Tips: Use mushrooms of equal size for even cooking.

Prep Time: 28 min
Cook Time: 53 min

Yield:8

INGREDIENTS:

2	medium leeks
16 oz pkg	fresh mushrooms (about 24 medium-size mushrooms)
1 tsp	salt, divided
2	shallots, minced
2	garlic cloves, minced
2 tbsp	olive oil
1/2 cup	grated Parmesan cheese
1/4 cup	fine, dry breadcrumbs
1/4 cup	pecans, chopped
2 tbsp	chopped fresh basil
	fresh basil sprigs, to garnish

DIRECTIONS:

Preheat oven to 350`F. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.
Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp salt; invert mushrooms.
Bake at 350`F for 15 minutes.
Saute leeks, shallots, and garlic in hot oil in a large skillet over medium heat 3-5 minutes or until tender.
Transfer mixture to a large bowl. Stir in 1/4 cup grated Parmesan cheese, next 3 ingredients, and remaining 1/2 tsp salt until well combined. Spoon 1 heaping teaspoonful leek mixture into each mushroom cap.
Sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350`F for 10 minutes or until golden. Garnish, if desired.