Pesto Stuffed Mushrooms Recipes

PESTO STUFFED MUSHROOMS

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.

PESTO-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 200°C/Fan 180°C/Gas 6. To make the pesto, put all the ingredients in a small food processor and season with salt and pepper. Blitz to make a coarse paste, stopping to push down the ingredients in the bowl and adding a little water if necessary. Place the mushrooms in a roasting tin, undersides facing up. Spread a tablespoon of pesto over each mushroom and top with some breadcrumbs. Add the courgette slices in between the mushrooms and spray them with oil. Put the tin in the oven and roast the mushrooms for 10 minutes. Mix the tomato purée and oregano with 100ml of water in a bowl and stir in the butter beans. Take the tin out of the oven and add the butter bean mixture, taking care that the liquid doesn't go over the mushrooms - it's fine for it to cover the courgettes. Cook for a further 20 minutes. Remove the tin from the oven. Arrange the spinach over 4 plates and top with the stuffed mushrooms, courgettes and butter beans.

PESTO-STUFFED MUSHROOMS

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

PESTO-STUFFED MUSHROOMS

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.

FETA-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

PESTO STUFFED MUSHROOMS

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.

STUFFED PORTOBELLO MUSHROOMS WITH EGG AND PESTO

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.

PESTO-STUFFED GRILLED PORTOBELLOS

Steps:

• Remove stems from mushrooms and finely chop stems.
• Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
• Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

CHEESE AND PESTO-STUFFED MUSHROOMS

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.