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.
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
STUFFED MUSHROOMS WITH PANKO AND PECORINO
These flavorful stuffed mushrooms come together quickly, which makes them great for entertaining. Crunchy panko bread crumbs, instead of the traditional sort, are combined with salty cheese, parsley and garlic, then spooned into mushroom caps and baked until crisp and golden. You can assemble them through Step 2 a few days in advance and pop them into the oven minutes before guests arrive. Pro tip: Don't throw away the mushroom stems. Freeze them to add to your next pot of stock for unbeatable richness.
Provided by Colu Henry
Categories vegetables, appetizer, side dish
Time 20m
Yield About 24
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a medium bowl, mix the panko bread crumbs, cheese, 2 tablespoons parsley,garlic, and 2 tablespoons olive oil and stir to evenly coat the bread crumbs. Taste and then season with salt and pepper. (You might not even want any salt, as the cheese can be pretty salty.)
- Arrange the mushrooms on the sheet pan, top sides down. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Using a spoon, divide the seasoned breadcrumb mixture among the mushrooms (about 1 tablespoon per mushroom).
- Drizzle the mushrooms with the remaining olive oil and transfer to the oven and bake until the tops are crisp and golden, about 15 minutes. Remove from the oven and allow to cool for about 5 minutes. Garnish with parsley, if using, and serve warm.
Nutrition Facts : @context http, Calories 34, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 0 grams
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.
HEARTY CHICKPEA STEW WITH PESTO
As the evenings grow chillier, warm and nourishing dishes like this satisfying chickpea stew are welcome at dinner. A dollop of pesto gives a burst of flavor and one last nod to summer. (Look for pesto in the refrigerated section of your market, or make your own.)
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 10
Steps:
- In a large pot, heat oil over medium-high. Add onion and celery, season with salt and pepper, and cook until golden, 10 minutes. Add oregano and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in broth and bring to a boil, then reduce to a simmer and cook until onion is tender, 5 minutes.
- Add chickpeas and bread and simmer until thickened, 6 to 8 minutes. Season with salt and pepper and serve topped with pesto.
Nutrition Facts : Calories 565 g, Fat 21 g, Fiber 13 g, Protein 18 g, SaturatedFat 4 g
PORTABELLA MUSHROOMS STUFFED WITH HARVEST CHICKPEAS
Yield Makes 5-6 well stuff
Number Of Ingredients 17
Steps:
- Wash and scrub the bellas. Pat dry. Brush olive oil all over and place with tops down on parchment lined baking sheet. Sprinkle a little salt, pepper and thyme on the bellas. Stuffing: In a bowl, add chickpeas and mash well. Add all the ingredients till black pepper and mix well. Taste and adjust salt and seasoning. When ready to use the stuffing to stuff the portabellas (or to stuff bell peppers or tomatoes or Squash), add the cashews, bread crumbs and oil and mix well. Add a few tsps broth or water if the mixture feels too crumbly. Note: If you like the veggies well cooked, then saute the onions in oil, for 4-5 minutes on low-medium heat. Then add carrots, cashews and mashed chickpeas and a few tablespoons of veggie broth, cover and cook for 5-8 minutes. Take off heat, add the rest of the ingredients and mix well and use. Stuff the seasoned mushrooms with the stuffing. Top with tomato slices. Bake in preheated 350 degrees F for 30-40 minutes, or until the mushrooms are well done and the stuffing is golden, Variations: Add cheese shreds of choice. Omit the bread crumbs or use gf crumbs or coarsely ground oats to make gluten-free.
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