ingredients
directions
Preheat oven to 375 degrees (190 Celsius).
Toss mushrooms with ¼ teaspoon (1 mL) each salt and pepper. In a small bowl, mix together goat cheese with remaining salt and pepper.
Fill centre of each mushroom cap with about 1 tsp (5 mL) of cheese mixture. Transfer to a parchment lined baking sheet. (Can be made up to 1 day ahead, wrap and refrigerate.)
Cut leeks into 2-inch (5 cm) pieces, and slice each piece into thin, long strips.
Melt butter in sauté pan over medium heat. Add leeks and cook for 1-2 minutes or until fragrant and translucent, but not browned. Add wine and cook until wine has mostly evaporated, about 1 minute. Sprinkle with a pinch of salt. Set aside.
Bake mushrooms until cheese is bubbly and mushrooms are browned, about 15 minutes.
Top with leek mixture and return to oven to heat, about 1 minute.
Serve warm.