Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: Makes 20

Fiddleheads and wild leeks combine flavourful forces to give your taste buds a wild edible delight. Stuffed mushrooms with these springtime wild edibles are sure to become an annual favourite.

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Ingredients

>> 20 large white mushrooms
>> 125 grams (1/2 package) of cream cheese
>> 1 1/2 cups washed (ostrich fern) fiddleheads
>> 1 cup finely chopped wild leek leaves
>> 1 1/2 cups grated cheese
>> 1 tablespoon melted butter
>> Salt, pepper, garlic to taste

Instructions

Preheat oven to 350 degrees F.

Saute fiddleheads until almost softened, then add wild leek leaves. Remove from heat, place on cutting board, finely chop.

Wash mushrooms. Remove the stems from the mushrooms and hollow out any excess to create space within the mushroom for the filling.

In a bowl mix the cream cheese, fiddleheads and wild leeks. Be sure everything is mixed well.

Baste each mushroom with melted butter; make sure you cover all of the mushrooms so they won't dry out. Spoon the filling into each mushroom.

Place mushrooms on a parchment paper covered baking sheet. Sprinkle as much grated cheese as you desire.

Bake 20 minutes. If desires, broil to crisp up the cheese.

Let slightly cool then serve.

Wild Edibles in Recipe: Fiddlehead

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Main Dishes