PESTO STUFFED MUSHROOMS
This finger food is the perfect healthy appetizer to get your party going. Three ingredients are all it takes to make this elegant hors d'oeuvre--no one will ever guess how easy they were to make! Want to keep things plant-based? Use vegan pesto in the breadcrumb stuffing. You can also swap the whole-wheat breadcrumbs for gluten-free.
Provided by Melissa Fallon
Categories Healthy Finger Food Recipes
Time 25m
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F. Remove and discard mushroom stems.
- Place mushrooms, stem-side up, on a foil-lined baking sheet. Set aside.
- Combine pesto and breadcrumbs in a small bowl. Spoon a heaping teaspoon of the pesto mixture into each mushroom cap.
- Bake the filled caps until heated through and lightly browned, 18 to 22 minutes. Sprinkle with breadcrumbs, if desired.
Nutrition Facts : Calories 44.8 calories, Carbohydrate 2.5 g, Cholesterol 2.2 mg, Fat 3.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 55.8 mg, Sugar 0.4 g
PESTO-STUFFED MUSHROOMS
1) Prepare the pesto sauce by mincing all ingredients in a food processor 2) Remove the gills (i.e. black insides) from mushrooms. This step is very important,
Provided by Erin
Categories Appetizers
Yield Servings
Number Of Ingredients 8
Steps:
- 1) Prepare the pesto sauce by mincing all ingredients in a food processor 2) Remove the gills (i.e. black insides) from mushrooms. This step is very important, as it keeps the mushrooms from getting soggy 3) Mix breadcrumbs and pesto sauce 4) Spoon pesto mixture into each mushroom cap 5) Drizzle with olive oil, salt and pepper 6) Bake for 15-20 minutes at 400F FYI: - Steps 1-2 can be done in advance - These reheat very well - I will sometimes bake with campari tomatoes (on the vine) to add colour - I initially only made these with portobellos, but I find that the white mushrooms for stuffing are just as good and they are smaller and less expensive - These can be made dairy with parmesan
Nutrition Facts :
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.
PESTO-STUFFED MUSHROOMS
Provided by Food Network
Time 45m
Yield 24 servings
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees F. Coat a rimmed baking pan with cooking spray; set aside. Wipe mushrooms clean with paper towels; remove stems and discard. Brush inside and outside with olive oil.
- 2. In a medium bowl, combine stuffing mix and the boiling water. Cover and let stand for 5 minutes or until slightly softened. Stir in ricotta, mozzarella, 2 tablespoons of Parmesan cheese, pesto and garlic. Spoon stuffing mixture into mushroom caps. Place caps on prepared baking sheet. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake for 20 to 25 minutes or until golden brown.
- Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee Copyright 2009 SLSH Enterprises, Inc.
DEHYDRATOR PESTO-STUFFED MUSHROOMS
Served warm out of the dehydrator, these are heavenly! These taste like a soft breaded, cooked, stuffed mushroom.
Provided by TxGriffLover
Categories Vegetable
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place mushroom caps top side down on a plate.
- Blend all stuffing ingredients in a food processor until smooth.
- Scoop a small amount of stuffing into each mushroom cap.
- Dehydrate at 105 degrees for 5-6 hours or until soft.
CHICKPEA PESTO-STUFFED MUSHROOMS
Make and share this Chickpea Pesto-Stuffed Mushrooms recipe from Food.com.
Provided by dicentra
Categories Beans
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Toast pine nuts in dry skillet until aromatic and lightly colored. Be careful not to overcook.
- Combine pine nuts and chickpeas in food processor and grind. Add herbs and garlic and purée to a thick paste. Add chickpea liquid and process until blended. Add oil and process until incorporated.
- Add salt and mix. Sprinkle with cheese if desired.
- Remove mushroom stems and reserve for another use; clean mushroom caps. Fill caps with a tablespoonful (use a teaspoon for small mushrooms) of pesto.
- Place mushrooms in a baking dish. Bake until mushrooms are tender, about 15 minutes. Very large mushrooms may take longer to cook.
Nutrition Facts : Calories 123, Fat 7.1, SaturatedFat 0.8, Sodium 95.4, Carbohydrate 12, Fiber 3.9, Sugar 1.4, Protein 5.4
PESTO STUFFED MUSHROOMS
Yummy little finger-food treats that are great to take to a party or pot luck. Omnivores won't have any idea that these tidbits are both vegan and gluten-free. The original recipe called for huge 'stuffing' mushrooms. But I prefer to use smaller ones so they can be passed around at a party and served without silverware.
Provided by Ex-Pat Mama
Categories Vegan
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Place all ingredients EXCEPT the mushroom caps into a food processor. Pulse until the pesto is combined, but still a bit chunky.
- Place a teaspoon or two of mixture into each mushroom cap. Bake for 15 minutes. I bake them on a rack in a baking pan because there is a surprising amount of liquid in a mushroom. I find they sort of stew if you bake them flat on a baking sheet.
- Either serve immediately or allow to cool to room temperature - they are delicious either way.
Nutrition Facts : Calories 137.5, Fat 7.5, SaturatedFat 1.3, Sodium 91.4, Carbohydrate 12.3, Fiber 5.4, Sugar 1.4, Protein 10
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EASY PESTO STUFFED MUSHROOMS | GIMME SOME OVEN
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Reviews 21Estimated Reading Time 1 minServings 4-6Total Time 20 mins
- 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.
SIMPLE PESTO STUFFED MUSHROOMS - MEALS WITH MAGGIE
From mealswithmaggie.com
5/5 (1)Total Time 30 minsCategory AppetizersCalories 46 per serving
- Wipe mushrooms with a damp cloth and remove stems. Dice mushroom stems and sauté with 1 tablespoon olive oil over medium heat to remove any moisture.
- Once the mushrooms stems have released moisture (they will look smaller), add in garlic and shallot being careful not to burn over medium high heat.
- When garlic and shallot are fragrant, add in breadcrumbs and turn heat down to low. Toast breadcrumb and mushroom stem mixture for 1-2 minutes.
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