Pesto Stuffed Cremini Mushrooms Recipes

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PESTO-STUFFED CREMINI MUSHROOMS



Pesto-Stuffed Cremini Mushrooms image

Make and share this Pesto-Stuffed Cremini Mushrooms recipe from Food.com.

Provided by Vino Girl

Categories     Lunch/Snacks

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 5

2 teaspoons olive oil
24 medium cremini mushrooms, stems removed and chopped
7 ounces soy sausage
1/2 cup breadcrumbs
1/2 cup pesto sauce

Steps:

  • Preheat oven to 350°F
  • Heat oil in nonstick pan over medium heat.
  • Add mushroom stems, and cook 5 minutes, stirring often.
  • Break sausage into small pieces, add to skillet and brown 10 minutes, stirring often.
  • Transfer mixture to food processor and coarsely chop. Add breadcrumbs and pesto and pulse until just combined. Season with salt and pepper.
  • Stuff mushrooms, slightly rounding tops.
  • Arrange on an ungreased baking dish.
  • Add 1/2 cup water to the dish, tightly cover with foil, and bake 10 minutes. Remove foil and bake 10 minutes more until browned.

Nutrition Facts : Calories 36.5, Fat 2, SaturatedFat 0.3, Sodium 90.8, Carbohydrate 3, Fiber 0.4, Sugar 0.4, Protein 2.2

PESTO-STUFFED MUSHROOMS



Pesto-Stuffed Mushrooms image

Provided by Food Network

Time 45m

Yield 24 servings

Number Of Ingredients 9

No-stick cooking spray, Pam®
24 large fresh mushrooms, 11/2 to 2 inches in diameter
1/4 cup extra virgin olive oil
1 cup San Francisco sourdough stuffing mix, Stovetop®
1/2 cup boiling water
1 cup ricotta cheese
3/4 cup shredded mozzarella cheese, Sargento®
2 tablespoons pesto, Classico®
2 teaspoons garlic blend, Gourmet Garden®

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



Pesto Stuffed Mushroom Caps image

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

24 small cremini mushrooms, de-stemmed
1/4 cup olive oil
1/4 cup nama shoyu or 1/4 cup soy sauce
1/4 cup apple cider vinegar
4 garlic cloves, minced
lots fresh ground black pepper
2 cups basil leaves, packed
1 cup walnuts
1/2 cup pine nuts, plus 2T ground for garnish
2 tablespoons nutritional yeast
2 tablespoons olive oil
1 garlic clove
sea salt

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

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