Stuffed Mushrooms With Pecans

• 2 medium leeks
• 16-oz. package fresh mushrooms (about 24 medium-size mushrooms)
• 1 tsp. salt, divided
• 2 shallots, minced
• 2 garlic cloves, pressed or finely  minced 
• 2 Tbsp. olive oil
• 1/2 C. grated Parmesan cheese
• 1/4 C. fine, dry breadcrumbs
• 1/4 C. pecans, chopped
• 2 Tbsp. chopped fresh basil
• Garnish: fresh basil sprigs
• 
  
• Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.
• Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp. salt; invert mushrooms.
• Bake at 350° for 15 minutes.
• Sauté leeks, shallots, and garlic in hot oil in a large skillet over medium heat 3 to 5 minutes or until tender. Transfer mixture to a large bowl. Stir in 1/4 cup Parmesan cheese, next 3 ingredients, and remaining 1/2 tsp. salt until well combined. Spoon 1 heaping teaspoonful leek mixture into each mushroom cap. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350° for 10 minutes or until golden. Garnish, if desired.