Cauliflower Leek and Cheese Stuffed Mushrooms Recipe
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2-16 oz packages of whole cremini mushrooms
  • 1 head of cauliflower, washed and cut into pieces
  • ½ leek stalk, chopped
  • 1 clove of garlic, chopped
  • 1 tbsp extra virgin olive oil
  • ½ cup Sargento Fine Cut Sharp Cheddar Cheese, plus more for sprinkling on top
  • salt and pepper, to taste
Instructions
  1. Place cauliflower pieces into a basket steamer within a small saucepan with lid and a small amount of water and let steam for 10 minutes.
  2. Carefully place steamed cauliflower into a medium size bowl and using an immersion blender or a potato masher, blend or mash the cauliflower. (You may use a few tablespoons of the steamed water if needed.)
  3. In a small saucepan over medium heat, add the evoo and when hot add in the garlic and leek.
  4. Once softened and sautéed (about 5 minutes), place the garlic and leek into the bowl with the mashed cauliflower.
  5. Add salt and pepper to taste and mix well.
  6. At this point you may add ½ cup of shredded cheese into the mixture or you can omit and just sprinkle the cheese over top at the last 5 minutes of cooking.
  7. Wash and de-stem the mushrooms and pat dry.
  8. Place mushroom tops, with stem-less side up into a rimmed backing dish.
  9. Stuff cauliflower mixture into each mushroom top.
  10. Bake at 400 degrees for 25 minutes.
  11. You may sprinkle cheese over top during the last 5 minutes of baking.
Recipe by Smashed Peas & Carrots at https://smashedpeasandcarrots.com/cauliflower-leek-and-cheese-stuffed-mushrooms-recipe/