Stuffed Mushrooms with Pecans

My mother found this recipe on Southern Living website.  We made them together!  The recipe makes about 8 servings.

Image by Jason Hedlund

Ingredients:
2 medium leeks, dark green parts removed, washed thoroughly and thinly sliced
16 oz fresh mushrooms, washed with stems removed
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

Directions:
1.  Preheat oven to 350F.
2.  Place mushrooms, upside down with stem end up and salt.  Then turn caps over so the stem end points down on a cooling rack.  Place the rack over a foiled covered jelly roll pan.
3.  Bake the mushrooms at 350F for 15 minutes.
4.  Saute leeks, shallots, and garlic in hot oil in a large skillet over medium heat for 3-5 minutes or until tender.  Transfer mixer to a large bowl.  Stir in 1/4 cup Parmesan cheese, and next 3 ingredients, and remaining 1/2 tsp salt until well combined.  Spoon 1 heaping tsp leek mixture into each mushroom cap.  Sprinkle with remaining 1/4 cup Parmesan cheese.  Bake at 350F for 10 minutes or until golden. Enjoy!

Jason's Rating: 7/10
Beth's Rating: 7/10
Terri's Rating: 6/10

Nutrition:
130 calories
9g fat (2g saturated)
10mg cholesterol
360mg sodium
6g carbohydrates
1g fiber
1g sugar
6g protein