How To make Pesto Stuffed Mushrooms
1 c Italian bread crumbs
1/2 c Pesto
2 tb Prepared horseradish
1 lb Fresh mushrooms
Pimentos Wash and stem the mushrooms and allow to dry. Combine bread crumbs and pesto; mix well. Add horseradish and blend thoroughly. Pack each mushroom cap, mounding with the pesto mixture. If serving cold, lay a small piece of pimento across top for color, and serve. If you'd like to serve them hot, omit the pimento; place in a 350F oven and bake for 15 minutes. Serve immediately. Karen Kaleta-Johnson/Franklin, "The Kitchen Table: Where Herbs & Spices Make a Difference" column in "The Herb Companion." June/July 1992. Posted by Cathy Harned.
How To make Pesto Stuffed Mushrooms's Videos
Jamie’s Festive Giant Stuffed Mushrooms | Tesco with Jamie Oliver
Jamie’s done it again, what a fun-gi. Festive stuffed portobello mushrooms that make a delicious veggie main or tasty side. #TescoAndJamie #EatMoreVeg
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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.
Halloumi and Pesto Stuffed Portobello Mushrooms Recipe – Cooking with Bosch
Portobello mushrooms stuffed with basil pesto and Halloumi cheese - baked to juicy perfection. A wonderful addition to your meal!
Ingredients
Pesto Mixture
100g Basil Leaves
80g Corn Oil
30g Pine Nuts - Roasted
10g Garlic
60g Parmesan Cheese - Grated
5g Salt
5g White Pepper Powder
1kg Ice Cubes
Mushrooms
8 Large Portobello Mushrooms
250g Halloumi Cheese - Sliced
4 Tablespoons Butter - Softened
To Taste Rock Salt
To Taste Cracked Black Pepper
To Garnish Parsley
Check out the full recipe here:
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Easy Basil Walnut Pesto Stuffed Mushrooms | Make It Thursday | SOS Free
Vegan / WFPB, Nutritarian, Oil Free & Delicious Stuffed Mushrooms Recipe!!
Link to purchase the amazing Blackberry Ginger Balsamic Vinegar.. tubbyolive.com OR if you are in Philadelphia, go to Reading Terminal Market to sample ALL of their vinegars!
The goal is to eat nutrient dense food - aka be a nutritarian, a term Dr. Joel Fuhrman coined.
PERFECT PESTO STUFFED MUSHROOMS -The Chef and The Dietitian - Episode 16
Chef AJ and Julieanna Hever, the Plant Based Dietitian, make Perfect Pesto Stuffed Mushrooms as they ring in the New Year.
Amazing pesto-stuffed mushrooms recipe!
The perfect appetizer!
Mayo Clinic recipes and strategies for healthier living.
Join Jennifer A. Welper, Wellness Executive Chef, as she creates the perfect bite-sized diet-friendly appetizer sure to be the hit of your next potluck or get-together.
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Shopping List:
Panko
Fresh parsley
Cremini mushrooms
Fresh basil
Fresh Parmesan cheese
Pumpkin seeds
Lemon juice
Check For:
Butter
Olive oil
Garlic
Kosher salt
NUTRITIONAL ANALYSIS PER SERVING (1 MUSHROOM): 80 calories, 4 g fat, 3 g protein, 9 g carbohydrates, 1 g fiber, 85 mg sodium
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