Hoffman Media


Fennel, Leek, and Goat Cheese Stuffed Mushrooms

Fennel, Leek, and Goat Cheese Stuffed Mushrooms


24 medium button mushrooms  

2 tablespoons extra-virgin olive oil  

13/4 teaspoons kosher salt, divided  

13/4 teaspoons ground black pepper, divided  

2 tablespoons unsalted butter  

1 cup finely chopped fennel  

1/2 cup finely chopped leek  

1 (4-ounce) package goat cheese  

1 tablespoon chopped fresh parsley  

Garnish: fennel fronds  



• Preheat oven to 400˚.

• Remove stems from mushrooms. Use a damp cloth or a

mushroom brush to clean mushrooms. Brush mushroom

caps with olive oil, and season with 1 teaspoon salt and

1 teaspoon pepper.

• Place mushrooms, cap side up, on a baking sheet. Bake until

mushrooms are golden and liquid begins to seep from the

cavity, 6 to 7 minutes.

• Place cap side up on paper towels to drain. (Mushroom caps

can be stored in an airtight container for up to 4 hours.)

• In a large sauté pan, heat butter over medium-high heat. Add

fennel and leek to pan. Cook vegetables, stirring often, until

tender, 6 to 8 minutes. Remove from heat.

• Add goat cheese, parsley, remaining ¾ teaspoon salt, and

remaining ¾ teaspoon pepper, stirring to combine. Divide

filling among mushroom caps.

• Garnish with fennel fronds, if desired.

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