Do you like leeks? Have you tried leeks? What feels like a thousand years ago, but was sometime in the last decade, I tried leek for the first time because it arrived in my CSA box. I had never had a leek in anything and had no idea what to do with the long white/green vegetable. Which part was edible? What do you do with it! Thankfully the internet came in with a win that day and I created a delicious leek and potato soup utilizing mostly the white part of the leek and just a little bit of the greens.
That experience began my love affair with leeks. I typically crave these mild onion-like veggies in the spring. When I saw that I could order them in my Imperfect Produce box I quickly put them in along with some wonderful shitake mushrooms. I knew I just had to put these two flavors together for a fun bite-sized appetizer.
This post is in partnership with Imperfect Produce. All opinions are my own. Imperfect Produce is a delivery company that sources “ugly” produce straight from the farm and delivers it to your door at 30-50% less than grocery store prices.
Mushroom and Leeks Tartlets
This recipe makes 15 mini-tartlets.
Ingredients:
- Athens Mini Fillo Shells (find in many grocery stores’ freezer sections near pie crusts)
- 1 cup sliced leeks (mostly the white part of the leek, a little of the green is fine.)
- 1 cup diced shitake mushrooms
- olive oil (about 2 tablespoons)
- 3 cloves garlic minced
- Goats Cheese (to taste…I used about 3 tablespoons)
- Salt & Pepper
Directions:
- Saute the mushrooms, leeks, and onions in olive oil until reduced and slightly browned. About 5 minutes.
- Put a small amount of goats cheese in each Fillo Shell. Top with mushroom and leek mixture. Then top with a little more goats cheese.
- Pop in an oven at 400 degrees Fahrenheit for 10 minutes or until goats cheese is slightly melted.
- Serve warm or at room temp.
