Pesto Stuffed Mushrooms

Pesto Stuffed Mushrooms

No need for oil in pesto. You will appreciate this lighter, flavorful and very versitile version, in its elegant placement upon mushrooms

Description

Recipe Author:

Kathy Pollard

No need for oil in pesto. You will appreciate this lighter, flavorful and very versitile version, in its elegant placement upon mushrooms

Ingredients:

  • 1 box mushrooms
  • 1 big bunch of fresh basil leaves, washed
  • ½ C pine nuts or walnuts
  • 1 tsp salt or miso (optional)
  • ¼ C broth or water
  • 1 clove garlic, crushed
  • Some washed spinach leaves (optional)
  • Can of artichoke hearts packed in water, drained (optional)

Instructions:

Gently rinse mushrooms, pat dry and gently remove stems.  Place them top up on cookie sheet and bake at 300° for 10 minutes.  Please the rest of ingredients in a food processor and blend until smooth.  Add some spinach leaves or artichoke hearts, the amount depending on how strong you want the taste.  Add a sprinkle more water if too thick. Take out mushrooms and place on plate, stem side up and fill each with a dollop of pesto.
 

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