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Baked Morel and Leek Fondue
Recipes
Baked Morel and Leek Fondue
8 servings
45 minutes total (Active 20 minutes)

Ingredients

  • 2 medium leeks
  • 8 oz Publix Deli Morel Mushroom & Leek Monterey Jack Cheese
  • 4 oz fresh gourmet mushroom blend, coarsely chopped
  • 2 links chicken (or pork) mild Italian sausage (6–8 oz)
  • 1 teaspoon minced garlic
  • ⅓ cup julienne-cut, sun-dried tomatoes
  • ¼ cup heavy cream
  • 1 Bakery baguette, sliced

Steps

    1. Preheat oven to 375°F. Cut leeks in quarters lengthwise and rinse well; slice white part only (1 cup). Cut cheese into small pieces. Chop mushrooms.
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Remove sausage from casing; place in pan (wash hands). Brown 5–6 minutes, stirring to crumble, until no pink remains. Drain fat.
    3. Combine sausage and remaining ingredients (except bread) in 2-quart baking dish; bake 20–22 minutes, stirring once halfway through, or until hot and bubbly. Serve with baguette slices.
Other Preparation Methods
    • Bake: Prepare your favorite green bean casserole; top with shredded Publix Deli Morel Mushroom & Leek Monterey Jack Cheese. Bake until bubbly.
    • Sauté: Prepare omelet using shredded Publix Deli Morel Mushroom & Leek Monterey Jack Cheese in center. Fold and cook until melted.

Amount per ⅛ recipe serving: Calories 240, Total Fat 13g, Sat Fat 7g, Trans Fat 0g, Chol 50mg, Sodium 490mg, Total Carb 18g, Fiber 1g, Sugars 1g, Protein 15g, Calc 15%, Vitamin A 15%, Vitamin C 10%, Iron 6%