How To make Mushroom Caps with Pesto
24 Mushrooms fresh
1/2 c Walnuts or Pine Nuts chopped
2 c Basil Snipped, fresh
1/2 c Parmesan Cheese grated
4 Garlic cloves peeled
1/4 c Olive Oil
1 Pepper to taste
Servings: 24 Preheat oven to 425. In a food processor bowl or blender container, Place the oil, chopped nuts, basil, parmesan cheese, and garlic. Process or blend until smooth. Add pepper to taste. Remove and discard stems from mushrooms. Clean mushrooms. Spoon a rounded teaspoon of pesto into each mushroom cap. Place a walnut half or several pine nuts atop each. Bake for about 10 minutes or until hot. Drain on a paper towel. Serve warm..
How To make Mushroom Caps with Pesto's Videos
Grilled Portobello Mushrooms with Pesto Stuffing | Doug Cooking
Portobello or Portabella? Either way, this original veggie griller gets a super mushroom makeover for the barbecue. Deconstructed pesto stuffing fills this grilled fungi with flavor. Enjoy!
Grilled Portobello Mushrooms with Pesto Stuffing
Recipe Recap:
2 Portabella Mushrooms, cleaned and stemmed
1 English Muffin, finely diced
1/4 C Pine Nuts
1/4 C Parmesan Cheese
3 Tbsp Chopped Fresh Basil
1 Garlic Clove
Olive Oil
Salt and Pepper
Optional:
Mozzarella Cheese Slices
Tomato Slices
Fresh Whole Basil Leaves
English Muffins
Preheat grill. In a large bowl, add 1-2 Tbsp olive oil, salt and pepper. Rub sides of the bowl with a peeled/smashed clove of garlic. Place each mushroom in the bowl and coat with the oil mixture. Set mushrooms aside. Add English muffin crumbs to the same bowl, adding more oil, and mix to coat crumbs. Toast crumbs in a grill-safe pan until golden, then add pine nuts, toasting 1-2 minutes more. Add portabellas to the grill, stem side down and cover. Add toasted crumb mixture, parmesan cheese, and chopped basil to a bowl to combine. Flip portabellas on the grill, and fill stem side with the stuffing, then cover. Grill until stuffing settles, then add any additional cheese slices over top to melt. Serve open faced or on your favorite bun with toppings. Enjoy!
Credits:
All Production by Doug
Background Music by Silent Partner
2016
Basil Pesto and Cheese Mushroom Recipe Video
Calling all veggie fans! You'll love these stuffed mushrooms made with Wingreens basil pesto. Perfect finger food for a weekend party!
Available at wingreensfarms.com
Pesto and Cheese Stuffed Mushrooms
I love various kinds of mushrooms, prepared different ways. One of the ways I enjoy eating them is filled with pesto, covered in cheese, then baked until the cheese is melted.
This recipe idea came from a dish that my daughter used to order at one of the local restaurants. It only takes a few ingredients and it's easy to make.
INGREDIENTS
10 to 12 large button mushrooms
½ cup pesto sauce (pre-made is fine)
¼ pound Havarti cheese (Monterey Jack, Gruyere or other milder cheeses works well too.)
¼ cup extra virgin olive oil
Baking pan or tin
Paper towels
Tongs
DIRECTIONS
-Pre-heat the oven to 350.
-Lightly grease the bottom of the baking pan or tin with extra virgin olive oil and set aside.
-Slice the cheese into squares that are large enough to sit on top of each mushroom (you can use pre-sliced cheese too).
-Rinse and then quickly dry the mushrooms with paper towels.
-Take the stems out of each mushroom, leaving a hole for the pesto sauce (save the stems for other dishes).
-Spread a little extra virgin olive oil on each mushroom top and place them into the greased baking pan.
-Stir the pesto sauce and then fill each mushroom to the top.
-Place a piece of cheese on the top of each mushroom, covering the pesto sauce.
-Place the baking pan with the mushrooms in the oven and bake for 15 to 18 minutes, until the mushrooms are fork tender (you can broil the mushrooms a few seconds after baking to make sure the cheese is melted.
-Let the mushrooms cool 2 to 3 minutes before serving.
Enjoy!
*An easy plating idea:
-Get 1 head of green leaf lettuce.
-Rinse and pat dry 4 to 5 large lettuce leaves.
-Spread the lettuce out on a plate, covering the plate.
-Place the mushrooms on the lettuce.
Recipe: Basil Pesto Mushrooms
Calling all veggie fans! You'll love these stuffed mushrooms made with #Wingreens basil pesto. Perfect finger food for a weekend party!
Seared Mushrooms Stuffed with Homemade Pesto
EPISODE #113 - Seared Mushrooms Stuffed with Homemade Pesto
FULL RECIPE HERE:
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Equipment and Ingredients I use - Amazon Affiliate Links:
EXTRA VIRGIN SPANISH OLIVE OIL:
PAELLA PAN:
SPANISH SMOKED PAPRIKA:
SPANISH ROUND RICE:
SPANISH SAFFRON:
CALPHALON 2-PIECE NON-STICK FRYING PAN SET:
CUISINART 4-QUART SAUCE PAN:
J.A. HENCKELS INTERNATIONAL CLASSIC 8 CHEF'S KNIFE
JOHN BOOS WOOD CUTTING BOARD:
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Making Mayo's Recipes: Basil pesto stuffed mushrooms
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