Stuffed Mushrooms II
By Chef Tom Fraker

12 large (12 ounces) Button Mushrooms, stems trimmed, removed and reserved
Spray Canola or Olive Oil, as needed
2 tablespoons Extra Virgin Olive Oil
1 (6 ounce) package Melissa’s Sliced Leeks
1 clove (1½ teaspoon) Fresh Garlic, minced
1 stalk (1/3 cup) Celery, minced
½ cup Shredded Parmesan Cheese
¼ cup Unsalted Butter, melted
¼ cup Panko Bread Crumbs
Kosher Salt and Freshly Ground Pepper to taste

Preheat the oven to 350º. Place the mushroom caps on a baking sheet, stem side up, spray with the oil and bake in the oven for 10 minutes.

Remove from the oven and set aside. Mince the reserved mushroom stems. In a sauté pan, heat the olive oil over medium heat. Sauté the leeks until caramelized.

Next add the mushroom stems, garlic, and celery and cook for 3 minutes. Remove from the heat and set aside.

Add the melted butter, parmesan cheese and breadcrumbs then season with salt and pepper. Mix well. Let cool. Stuff the mushroom caps with the filling and bake in the oven until heated through, about 7-8 minutes.

Makes 10-12 appetizers.