Mushrooms Stuffed with Leeks

Jessica Fisher from Life As Mom shares how to have a stress-free Fourth of July with easy appetizers. Her recipe for stuffed mushrooms will have your guests show up fashionably early to snag one.

I love having friends and family over for a grilled supper. There’s something so relaxing about sitting outside together, sipping cool drinks and watching the kids play while the meat cooks on the grill and flavorful smoke curls in the air. The Fourth of July is the perfect occasion to do just that.

One of my weaknesses when it comes to entertaining is that the meal often takes longer for me to get ready than I think it will. It’s a sure bet that if I say dinner is at five o’clock, that we’ll actually sit down to eat at six o’clock. Usually I’m just having too much fun chatting with friends to be super productive.

A great way to bridge the gap between your guests’ arrival and the actual meal is to serve a round of easy, yet elegant appetizers. Chips and dips are certainly tasty, but these stuffed mushrooms take it up a notch.

Make these savory bites early in the morning and stash them in the fridge until you’re ready to serve. Warm them up and accompany them with a round of breads and cheeses. Pour the wine, ale, or other cool drink and you’re set for a fabulous Fourth of July.

Mushrooms Stuffed with Leeks


  • 12 ounces Portobello stuffing mushrooms, wiped and trimmed
  • 2 tablespoons olive oil
  • Kosher salt and fresh ground pepper to taste
  • 3/4 cup thinly sliced leeks
  • 1 tablespoon sherry
  • 2 tablespoons cream
  • 1/4 cup grated romano cheese
  • 1/4 cup panko bread crumbs


  1. Remove the stems from the mushrooms. Chop finely and reserve.
  2. Place the mushroom caps on a baking sheet and drizzle with 1 tablespoon olive oil. Season them generously with salt and pepper.
  3. Broil the mushroom caps for 10 minutes or until lightly browned and liquid starts to accumulate in the caps.
  4. In a medium skillet over medium-high heat, heat the remaining tablespoon of olive oil. Add the leeks and mushroom stems and sauté for 5 to 10 minutes or until tender, stirring frequently to prevent sticking.
  5. Add the sherry to deglaze the pan, scraping up any browned bits. Add the cream and simmer for a few minutes. Adjust seasonings to taste.
  6. Spoon this filling into the prepared mushroom caps. Distribute the cheese and bread crumbs evenly over the top of the filling. Broil for 5 minutes or until lightly browned.
  7. Serve immediately.

Jessica Fisher is a busy mom to six young children, aged tot to teen. She regularly writes about parenting tips and tricks at and shares delicious ways to act your wage at Her first cookbook, Not Your Mother’s Make-Ahead and Freeze Cookbook, will be released later this year.

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