Savory Stuffed Mushrooms
1 small leek, sliced and chopped
2 stalks celery, thinly sliced
2 cloves garlic, minced
1 Tablespoon plus 1 teaspoon olive oil, divided
1 Tablespoon fresh thyme
½ cup breadcrumbs, ground
18 crimini mushrooms, stems removed
2 teaspoon braggs
2 Tablespoon water
Prepare the mushrooms by removing the stems. This is easily done by moving the stem around forcing it to go in the different directions, and then pulled out.
Sauté the leeks, celery and garlic in the 1 Tablespoon olive oil until soft. In a medium bowl, add the breadcrumbs and fresh thyme and pour in the cooked veggies and combine. Using your hands, push as much of the filling into the mushroom as it will allow. Place mushroom with the filling faced up in a baking dish. Repeat with the rest of the mushrooms.
Combine the 1 teaspoon oil, braggs and water and pour into the bottom of the baking pan. Bake at 350°F for 20 minutes or until golden. Pour in more water if needed so the mushrooms do not dry out.
Photo courtesy of Kirby Johnson