Mushroom Stuffed Seitan Rolls With Basil Pesto Recipes

PESTO-STUFFED MUSHROOMS

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.

MUSHROOM-STUFFED SEITAN ROLLS WITH BASIL PESTO

Steps:

• Rub the Seitan on both sides with 1 tablespoon of the oil, the garlic, basil and salt and pepper to taste. Lay the slices out on a work surface.
• Heat 2 tablespoon of the oil in a medium skillet over medium heat. Add the mushroom strips and scallions and cook, stirring, until softened, about 2 minutes. Remove from heat.
• Divide the scallions and mushrooms among the Seitan pieces, arranging them on one long side of the scallions and mushrooms, and tie each roll securely at 1-inch intervals with kitchen twine.
• Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the rolls and cook, turning carefully, until browned on all sides. Add the stock and bring to a boil. Reduce the heat to low and simmer, uncovered, for 10 minutes.
• Transfer the Seitan rolls to a work surface or plate and remove the twine. Arrange on individual plates and surround each with a few spoonfuls of the pesto.