• 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.