Best Dehydrator Pesto Stuffed Mushrooms Recipes

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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

CHEESE AND PESTO-STUFFED MUSHROOMS



Cheese and Pesto-Stuffed Mushrooms image

I love to make these! Especially for parties and potlucks, but then I usually make this recipe times at least 3, they disappear FAST!

Provided by Wildflour

Categories     High In...

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

8 large fresh stuffing button mushrooms
1 tablespoon olive oil, more if needed
2 cups ricotta cheese
3/4 cup grated parmesan cheese
3/4 cup shredded mozzarella cheese
4 tablespoons jarred basil pesto

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.

CHICKPEA PESTO-STUFFED MUSHROOMS



Chickpea Pesto-Stuffed Mushrooms image

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

Provided by dicentra

Categories     Beans

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons pine nuts
1/2 cup cooked chickpeas, drained (reserve liquid)
2 cups lightly packed basil leaves (or 2 cups a mix of basil and parsley)
2 garlic cloves, chopped
2 tablespoons water, chickpea cooking liquid
1 tablespoon olive oil
salt
grated parmesan cheese (optional) or romano cheese (optional)
12 -16 fresh large mushrooms or 24 small mushrooms

Steps:

  • Preheat oven to 350°F Toast pine nuts in dry skillet until aromatic and lightly colored. Be careful not to overcook.
  • Combine pine nuts and chickpeas in food processor and grind. Add herbs and garlic and purée to a thick paste. Add chickpea liquid and process until blended. Add oil and process until incorporated.
  • Add salt and mix. Sprinkle with cheese if desired.
  • Remove mushroom stems and reserve for another use; clean mushroom caps. Fill caps with a tablespoonful (use a teaspoon for small mushrooms) of pesto.
  • Place mushrooms in a baking dish. Bake until mushrooms are tender, about 15 minutes. Very large mushrooms may take longer to cook.

Nutrition Facts : Calories 123, Fat 7.1, SaturatedFat 0.8, Sodium 95.4, Carbohydrate 12, Fiber 3.9, Sugar 1.4, Protein 5.4

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

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