Follow Us on Pinterest 

Leek-Stuffed Mushrooms

I feel as if Americans have a knack for making joyous events stressful. There are television shows based on the premise that weddings are stressful (there are shows based on the premise that picking out a wedding dress is stressful for crying out loud). But the good thing about the vicious cycle of overdoing it is that you can stop at any time. Really.

This is essentially how I feel about cooking. It shouldn't stress you out. So many people seem to feel that cooking is difficult, and this always baffles me. Our illiterate ancestors cooked, and they were using wood fires and vastly inferior cookware. We have so many conveniences at our disposal these days that there's no reason we can't whip up a little something without getting our knickers wadded up.

And this is just that: a little something for a gathering. Maybe you're going to a friend's house to celebrate the New Year. Maybe you're having people over. Maybe you're just staying in and having a quiet night. No matter what you're doing, these will fit the bill. They could even be a side dish of sorts. And really, you can take this idea and go any number of places with it. Stuffed mushrooms are not a new or innovative concept--they've been around for a long time, but this is a testament to their tastiness. You can easily scale this recipe up for larger gatherings (or very hungry folks).

Other articles you might enjoy: Savory "Rugelach" With Port-Soaked Figs, Walnuts, and Blue Cheese, Thai Fish Cakes With Nam Prik, Stout and Irish Cheddar Gougères

Leek-Stuffed Mushrooms
Makes 24 bite-sized appetizers

Preheat the oven to 375˚F. Clean and stem:
           24 large-ish cremini (button) mushrooms
Melt in a medium sauté pan over medium heat:
           2 tablespoons butter
Add and sauté until softened, about 5 to 8 minutes:
           16 ounces leeks, trimmed, cleaned, halved lengthwise, and sliced thinly
Add and stir to combine:
           2 tablespoons cream
           1/4 teaspoon dried thyme
           Salt and pepper to taste

Remove from the heat. Place the mushrooms upside down in a baking pan and fill with the leek mixture. Top with:
           Shredded Gruyère cheese (you will need about 4 ounces total)
Bake for 20 minutes or until the cheese is browned and the mushrooms are tender.

Add new comment

Joy of Cooking App for iPad and iPhone

After three years of collaborative effort with our friends at Culinate and Scribner, it is our pleasure to introduce the Joy of Cooking for iPad and iPhone! Please check out this full-featured, digital version of the 2006 edition. In addition to the recipes and indispensable reference information our readers know and love, the app has many features that are brand new to JOY:

  • Built-in recipe timers (you can have multiple timers going simultaneously)
  • Search for and filter recipes by key word, ingredient, cuisine, season, technique, diet, and more
  • Create shopping lists from within the app
  • Convert any recipe to metric automatically
  • Give voice commands or have recipe steps spoken to you
  • Create menus in the app
  • Share recipes from within the app
  • Color photography

Truly a JOY for the 21st century! Download by directing your browser to Don't forget to review the app!

Using a mandoline, shave into very thin slices:
           1 pound assorted summer squash
Toss with:
           1/4 cup lemon juice, or more to taste...