Stuffed Mushrooms

Savory stuffed mushrooms with creamy Brie, toasted pecans, herbs, and golden breadcrumbs, finished with a rich balsamic drizzle.

INGREDIENTS

• 1 lb mushrooms, stems removed
• 8 oz brie, rind removed, cut into cubes
• 3 tbs Santini (formerly San Gimignano) Extra Virgin Olive Oil
• 1 medium leek, white part only, finely chopped 
• ½ cup pecans, chopped
• ¼ cup fresh parsley
• ¼ cup fresh basil  
• 2 garlic cloves, minced 
• ⅓ cup breadcrumbs 
• ½ cup vegetable stock 
• Pink Crystal Salt to taste 
• Generous drizzle of Aceto Balsamico Platinum

DIRECTIONS:

1. Finely chop the mushroom stems. Stuff each mushroom with a Brie cube.
2. In a pan, add the oil, leeks and cook for 4 to 5 minutes over medium heat until softened. Add the pecans and other seasonings and cook for 2 to 3 minutes until fragrant. Add the chopped mushroom stems and cook until reduced in volume and darker in color, about 3 minutes. Add more oil as needed. 
3. Add the garlic, breadcrumbs and cook for 1 to 2 minutes until toasty. Add the veg stock and cook until the mixture turns into a paste, 2 to 3 minutes. Season with salt and add fresh herbs. Mix to combine. 
4. Top each mushroom with about a teaspoon or two of the filling, scraping the filling against the sides to form a dome. 
5. Heat the oven to 425°F. 
6. Put all stuffed mushrooms on a tray and bake till the mushroom is cooked, and the topping is toasty and kinda bubbly with the cheese. 
7. Skip the sauces, you want to serve this with a generous drizzle of Aceto Balsamico Platinum for that extra special Holiday meal touch!