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 :
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
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
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.
STUFFED MUSHROOMS III
Mushroom caps stuffed with a mixture of Italian cheeses and pesto.
Provided by Lisa B
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
- In a medium-size mixing bowl, combine cheese 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.
Nutrition Facts : Calories 261.3 calories, Carbohydrate 3.7 g, Cholesterol 38.1 mg, Fat 20.7 g, Fiber 0.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 539.7 mg, Sugar 1.1 g
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.
PESTO STUFFED MUSHROOM CAPS
Make and share this Pesto Stuffed Mushroom Caps recipe from Food.com.
Provided by ThatSouthernBelle
Categories Vegetable
Time P1D
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Make marinade and marinate mushroom caps for 24 hours.
- Remove mushrooms from the marinade and pat dry with a towel.
- Grind walnuts into small crumbs in a food processor and add the rest of the pâté ingredients.
- Blend until well incorporated, but not completely smooth.
- Spoon a small amount of the pesto pâté into each mushroom, and top with ground pine nuts.
- Serve as-is, or warmed in a dehydrator or very low oven for about an hour.
Nutrition Facts : Calories 274.4, Fat 25.8, SaturatedFat 2.7, Sodium 455.4, Carbohydrate 8.2, Fiber 3.1, Sugar 1.7, Protein 6.8
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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