Pecan Stuffed Mushrooms

Pecan Stuffed Mushrooms

Ingredients:

2 medium leeks

1 (16-oz.) package fresh mushrooms

1 teaspoon salt, divided

2 shallots, minced

2 garlic cloves, minced

2 tablespoons olive oil

1/2 cup grated Parmesan cheese

1/4 cup fine, dry breadcrumbs

1/4 cup pecans, chopped

2 tablespoons chopped fresh basil


Directions:

Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.

Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp. salt; invert mushrooms.

Bake at 350° for 15 minutes.

Sauté leeks, shallots, and garlic in hot oil in a large skillet over medium heat 3 to 5 minutes or until tender. Transfer mixture to a large bowl. Stir in 1/4 cup Parmesan cheese, next 3 ingredients, and remaining 1/2 tsp. salt until well combined. Spoon 1 heaping teaspoonful leek mixture into each mushroom cap. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350° for 10 minutes or until golden.

Pesto Stuffed Red Peppers

Pesto Stuffed Red Peppers

Ingredients:

4 red peppers

2 cups egg noodles

1/4 cup pesto

1/4 cup parmesan cheese

1/2 cup shredded fresh mozzarella cheese

2 tablespoons toasted pine nuts


Directions:

Preheat oven to 375˚F.

Bring a medium saucepan of salted water to a boil. Cook noodles and drain, returning to the pan. Turn off heat and add the pesto and parmesan cheese, stirring to coat.

Cut off the tops of the red peppers, removing seeds and any white pith. Do the same with the tops, reserving them for later.

Place the peppers in a casserole dish, and evenly distribute the pesto noodles between the peppers. Pour 1/4 cup water in the casserole dish around the peppers and replace the tops, which helps them cook through while infusing the pasta with the flavor of the red pepper.

Bake for 20 minutes, then remove from the oven. Remove the red pepper tops and evenly distribute the fresh mozzarella over the pasta. Pop back in the oven for an additional 10 minutes, or until the cheese starts to bubble. Discard the pepper tops or reserve for plating

Toast the pine nuts and sprinkle over peppers before serving.