Brie Stuffed Mushrooms

Ingredients

• 1 lb baby Bella mushrooms, stems removed
• 8 oz brie, rind removed, cut into 20 cubes
• 3 tbsp olive oil
• 1 medium leek, white part only, finely chopped
• 1/2 cup pecans, chopped
• 1/4 teaspoon cumin
• 4 sage leaves, chopped
• 1 sprig tarragon, chopped
• 2 garlic cloves, minced
• 1/3 cup breadcrumbs
• 1/2 cup vegetable stock
• 1 cup white wine
• 4 tablespoons cold butter
• Kosher salt

Directions

• Finely chop the mushroom stems. Stuff each mushroom with a brie cube.
• In a pan, add the oil and leeks and cook for 4 to 5 minutes over medium heat until softened. Add the pecans, cumin, sage, and tarragon, and cook for 2 to 3 minutes until fragrant. Add the mushrooms and cook until reduced in volume and darker in color, about 3 minutes, adding more oil as needed.
• Add the garlic and breadcrumbs and cook for 1 to 2 minutes until toasty. Add the vegetable stock and cook until the mixture turns into a paste, 2 to 3 minutes. Season with salt.
• Fill each mushroom with about a teaspoon or two of the filling, scraping the filling against the sides to form a dome.
• Heat the oven to 425°F.
• Roughly clean the pan with a paper towel. Add more oil and sear the stuffed mushrooms in the same pan for 1 minute. Transfer the pan to the oven and cook for 10 to 15 minutes, until the mushroom mixture looks crispy on top.
• For the sauce, simmer the wine until reduced by half. Add a tablespoon of butter at a time while constantly whisking, then repeat with the remaining butter. Season with salt and set aside.
• Season the mushrooms with flaky salt and chives on top, and serve warm with a little wine sauce drizzled on each.