ROASTED PORTOBELLOS WITH PESTO
Homemade or storebought pesto can be used in this 30-minute recipe that's perfect for meatless Monday (or any day for that matter). Just scrape away the gills of the mushroom with a spoon, toss the caps with a little olive oil, salt and pepper and roast gill-side down for about 10 minutes. Remove from the oven, fill with pesto and pop them back into the oven for about 10 more minutes. Serve with a pile of rice or a tangle of noodles slicked with butter. There you have it: Satisfying and simple.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 444 milligrams, Sugar 4 grams
MUSHROOM PESTO
Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps.
Provided by Jewels Cooks
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.
- Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 8.4 g, Cholesterol 16 mg, Fat 26.9 g, Fiber 2 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 474.4 mg, Sugar 2.5 g
WILD MUSHROOM AND ASPARAGUS RISOTTO
Steps:
- In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
- In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
- Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
- *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.
CHEESE AND PESTO-STUFFED MUSHROOMS
I love to make these! Especially for parties and potlucks, but then I usually make this recipe times at least 3, they disappear FAST!
Provided by Wildflour
Categories High In...
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375•.
- Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
- In a medium-size mixing bowl, combine cheeses and pesto,*reserving 1/4 cup parmesan cheese for later.
- Stuff the cheese-pesto mixture into the mushroom caps.
- Arrange the caps on a cookie sheet.
- Sprinkle the mushrooms with the reserved parmesan cheese.
- Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
- *Oryou can make lots of small ones if desired.
AUNT SHARON'S PESTO MUSHROOMS RECIPE
Provided by carden
Number Of Ingredients 3
Steps:
- take out stems & rinse mushrooms. Stuff with cream cheese & top with pesto. Broil for 7 minutes.
More about "aunt sharons pesto mushrooms recipes"
EASY PESTO STUFFED MUSHROOMS | GIMME SOME OVEN
From gimmesomeoven.com
Estimated Reading Time 1 min
- Carefully remove and discard the stems of the mushrooms, then clean to remove any dirt with a damp cloth. Fill mushroom cavity with pesto (approx. 1/2 teaspoon). Top with a pinch of Panko if desired. Bake or smoke for about 15 minutes, until the mushrooms are cooked and the filling is warm.
PESTO SHRIMP MUSHROOM PASTA - JULIA'S ALBUM
From juliasalbum.com
CHICKEN PESTO PASTA WITH MUSHROOMS - JULIA'S ALBUM
From juliasalbum.com
AMAZING MUSHROOM BOWLS WITH KALE PESTO RECIPE - PINCH …
From pinchofyum.com
PESTO SHRIMP WITH MUSHROOMS - JULIA'S ALBUM
From juliasalbum.com
CREAMY MUSHROOM PESTO PASTA RECIPE (ONE-POT) | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
VEGAN PESTO STUFFED PORTOBELLO MUSHROOMS - STACEY HOMEMAKER
From staceyhomemaker.com
CASCATELLI WITH MUSHROOM RAGU - TODAY.COM
From today.com
40 RECIPES FROM YOUR AUNT'S COOKBOOK
From allrecipes.com
SIMPLE MUSHROOM PENNE WITH WALNUT PESTO RECIPE - PINCH OF YUM
From pinchofyum.com
BASIL PESTO PASTA (EASY & CREAMY) - VIDHYA’S HOME COOKING
From vidhyashomecooking.com
CREAMY PESTO SHRIMP PASTA - ERICA'S RECIPES
From ericasrecipes.com
SPICY PESTO SHRIMP PASTA WITH GARLICKY MUSHROOMS
From allourway.com
RECIPE: CHICKEN & SAGE PAN SAUCE WITH OYSTER MUSHROOMS
From blueapron.com
AUNT SHARONS PESTO MUSHROOMS RECIPES RECIPE
From food-recipe.info
PESTO MUSHROOM PASTA - QUICK & EASY 20 MINUTE MEAL
From bitesofwellness.com
WILD MUSHROOM AND ASPARAGUS RISOTTO - ALTON BROWN
From altonbrown.com
ANTS ON ROSE OF SHARON - HOUZZ
From houzz.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love