PESTO STUFFED MUSHROOMS
This finger food is the perfect healthy appetizer to get your party going. Three ingredients are all it takes to make this elegant hors d'oeuvre--no one will ever guess how easy they were to make! Want to keep things plant-based? Use vegan pesto in the breadcrumb stuffing. You can also swap the whole-wheat breadcrumbs for gluten-free.
Provided by Melissa Fallon
Categories Healthy Finger Food Recipes
Time 25m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 44.8 calories, Carbohydrate 2.5 g, Cholesterol 2.2 mg, Fat 3.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 55.8 mg, Sugar 0.4 g
CHEESE AND PESTO-STUFFED MUSHROOMS
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
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.
PESTO-STUFFED MUSHROOMS
Provided by Food Network
Time 45m
Yield 24 servings
Number Of Ingredients 9
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.
CHICKPEA PESTO-STUFFED MUSHROOMS
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
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
CREAMY STUFFED MUSHROOMS
It is hard to find a stuffed mushroom recipe that does not have any meat in it. These are rich, creamy, and oh so yummy.
Provided by bbblampwork
Categories Vegetable
Time 40m
Yield 12-18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms and make sure there is no dirt left. Carefully break off stems. Discard tough end of stems. Chop stems extremely fine.
- Heat oil in a large skillet over medium heat. Add garlic, onions, and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, make sure you do not burn the garlic.
- Stir in cream cheese, Parmesan cheese, black pepper, and cayenne pepper. Mixture will be thick. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Depending on how big your mushrooms are and how full you stuff them will depend on how many you use. Arrange the mushroom caps on prepared cookie sheet.
- Bake for 20-25 minutes in the preheated oven, or until the mushrooms are hot and liquid.
PESTO-STUFFED CREMINI MUSHROOMS
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
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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