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 :
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.
STUFFED PORTOBELLO MUSHROOMS WITH EGG AND PESTO
Switch up your breakfast routine with these savory, low-carb, stuffed portobellos. This fun way to serve eggs will also impress guests at your next brunch.
Provided by France C
Categories Stuffed Mushrooms
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Use a damp cloth to remove any dirt from mushrooms. Cut stems off and use a spoon to remove gills, being careful not to break sides of the mushrooms. If there is not enough room for an egg, scrape out a bit of the mushroom flesh. Brush mushroom tops with olive oil and place, top-sides down, on the prepared baking sheet.
- Broil in the preheated oven until mushrooms start to release liquid, 5 to 6 minutes. Remove from oven and reduce heat to 400 degrees F (200 degrees C).
- Pour out any accumulated liquid from the mushrooms and pat the insides dry with a paper towel. Return mushrooms to the baking sheet. Lightly brush the foil with additional oil to prevent sticking.
- Spread 1 tablespoon pesto into each mushroom. Gently crack an egg into each mushroom and season with salt and pepper. Sprinkle with Parmesan cheese.
- Bake in the preheated oven until whites are set and egg yolks are done to your liking, 12 to 15 minutes. Garnish with parsley.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 1.6 g, Cholesterol 192.8 mg, Fat 19.4 g, Fiber 0.5 g, Protein 10 g, SaturatedFat 4.8 g, Sodium 222.3 mg, Sugar 0.4 g
CRUNCHY PESTO & MOZZARELLA BAKED MUSHROOMS
Italian green basil sauce makes a good base for this stuffed, vegetarian dish with creamy mascarpone and light rocket salad
Provided by Lucy Netherton
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat half the oil in a small pan and cook the onion and chopped mushroom stalks for 5-8 mins until soft. Tip into a bowl, allow to cool slightly, then add the mascarpone, lemon zest, pesto, mozzarella and seasoning.
- Heat oven to 200C/180C fan/gas 6. Grease a small roasting tin and add the whole mushrooms, upside-down, in a single layer. Divide the stuffing between the mushrooms, spreading out to fill the middle of each one. Top each with crumbs and a grind of black pepper, then bake for 25-30 mins until the mushrooms are tender and the topping is crisp.
- Meanwhile, make the dressing. Whisk the remaining oil with the lemon juice and some seasoning. Dress the rocket leaves and tomatoes just before serving with the stuffed mushrooms and garlic bread, if you like.
Nutrition Facts : Calories 560 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 1.8 milligram of sodium
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.
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SIMPLE PESTO STUFFED MUSHROOMS - MEALS WITH MAGGIE
From mealswithmaggie.com
Estimated Reading Time 3 mins
- 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.
EASY PESTO STUFFED MUSHROOMS | GIMME SOME OVEN
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Estimated Reading Time 1 min
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