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For an elegant and easy appetizer, try these tasty mushrooms stuffed with fresh Fromage Blanc and fragrant sautéed leeks. Fromage Blanc is naturally lower in fat than other cheese but its rich texture and creamy flavor will never give it away!

Makes 18 mushroom appetizers


1 large leek, white part only, cut into julienne strips (about 2 cups)
2 Tablespoons extra-virgin olive oil
½ teaspoon salt plus additional for seasoning
4 ounces Bellwether Farms Fromage Blanc
2 Tablespoons finely grated Parmigiano-Reggiano
Freshly ground black pepper
18 large Cremini mushrooms, wiped clean and stems removed
White truffle oil (optional)


Preheat the oven to 400 degrees. Brush a baking sheet with olive oil.

Heat a small sauté pan over medium heat. Add the olive oil, leeks and the 1/2 teaspoon salt. Cook, stirring often to prevent browning, for 8 to 10 minutes, until wilted and tender but not browned. Transfer to a small bowl and let cool.

Add the Fromage Blanc and Parmigiano to the leeks and stir to mix well. Season with salt and pepper. Scoop about 1 heaping teaspoon of the mixture and spoon into the bottom of the mushrooms. Set on the prepared baking sheet.

Bake in the top third of the oven for 10 to 12 minutes, until the cheese mixture begins to brown and the mushrooms become tender. Transfer to a serving plate and drizzle with a few drops of truffle oil, if using.