>> 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
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 cheeze as you desire.
Wild Edibles in Recipe: Fiddlehead
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
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