Dehydrator Pesto Stuffed Mushrooms Recipes
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
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.
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