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.
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.
STUFFED PORTOBELLO MUSHROOMS WITH EGG AND PESTO
Switch up your breakfast routine with these savory, low-carb, stuffed portobellos. This fun way to serve eggs will also impress guests at your next brunch.
Provided by France C
Categories Stuffed Mushrooms
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Use a damp cloth to remove any dirt from mushrooms. Cut stems off and use a spoon to remove gills, being careful not to break sides of the mushrooms. If there is not enough room for an egg, scrape out a bit of the mushroom flesh. Brush mushroom tops with olive oil and place, top-sides down, on the prepared baking sheet.
- Broil in the preheated oven until mushrooms start to release liquid, 5 to 6 minutes. Remove from oven and reduce heat to 400 degrees F (200 degrees C).
- Pour out any accumulated liquid from the mushrooms and pat the insides dry with a paper towel. Return mushrooms to the baking sheet. Lightly brush the foil with additional oil to prevent sticking.
- Spread 1 tablespoon pesto into each mushroom. Gently crack an egg into each mushroom and season with salt and pepper. Sprinkle with Parmesan cheese.
- Bake in the preheated oven until whites are set and egg yolks are done to your liking, 12 to 15 minutes. Garnish with parsley.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 1.6 g, Cholesterol 192.8 mg, Fat 19.4 g, Fiber 0.5 g, Protein 10 g, SaturatedFat 4.8 g, Sodium 222.3 mg, Sugar 0.4 g
SPINACH-WALNUT PESTO AND PIGNOLIA CHEESE-STUFFED MUSHROOMS
Categories Mushroom Nut Marinate Low Carb Vegetarian High Fiber Low/No Sugar Wheat/Gluten-Free Healthy Kosher Vegan Raw
Yield 16-20 6-8
Number Of Ingredients 17
Steps:
- Mushrooms: Remove the mushroom stems by gently twisting them off. mushrooms are like little sponges, so you don't want to rinse them in the sink; instead, use a lightly damp cloth to wipe off any dirt on the caps. Marinade: 1. In a small bowl, combine all the marinade ingredients. 2. place the mushrooms in a baking pan and pour the mixture over them. Use your hands to gently coat the mushrooms iwth the marinade and set aside for 15 minutes. if using large mushrooms, let sit in the marinade for 1 hour. CHEESE: Process all the ingredients in a blender until smooth. Add more water if needed, 1 tablespoon at a time, but it's best to keep it thick. PESTO: Place the spinach, oil, garlic, lemonjuice and salt into a food processor and blend until smooth. Scrape down the sides of the container with a spatula as needed. Add the walnuts and Pulse until Incorporated but still chunky. ASSEMBLY: For each mushroom cap, gill with pignolia cheese followed by a dollop of pesto. place the stuffed mushrooms on a dehydrator tray lined witha nonstick sheet and warm at 110 f for 2-3 hours. Add an hour if using large mushrooms. serve immediately
TRIPLE 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! Photo by *Asha*
Provided by Kelly Williams
Categories Cheese Appetizers
Time 40m
Number Of Ingredients 6
Steps:
- 1. 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. *If you can't find the larger button mushrooms for stuffing, you can use regular ones and just make more.
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
DEHYDRATOR PESTO-STUFFED MUSHROOMS
Served warm out of the dehydrator, these are heavenly! These taste like a soft breaded, cooked, stuffed mushroom.
Provided by TxGriffLover
Categories Vegetable
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place mushroom caps top side down on a plate.
- Blend all stuffing ingredients in a food processor until smooth.
- Scoop a small amount of stuffing into each mushroom cap.
- Dehydrate at 105 degrees for 5-6 hours or until soft.
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
STUFFED MUSHROOMS WITH PESTO SAUCE
Categories Mushroom
Number Of Ingredients 9
Steps:
- Begin by preparing the Pesto Sauce in a high powered blender. First combine the basil, olive oil, garlic and salt. Blend on high until a green basil emulsion forms. Add in the nuts and continue blending on high until well combined. Pesto will keep for up to 14 days in the refrigerator. Makes 2 cups _________________________________ In a medium-size bowl, toss the mushrooms (after de-stemming and wiping clean with a damp cloth) with a little olive oil until lightly coated. Then on a covered dehydrator tray, arrange mushrooms concave side up, so that they are barely touching one another. Fill mushroom caps evenly with filling. Dehydrate at 11
PESTO STUFFED MUSHROOMS
Steps:
- Preheat oven to 375. Wash mushrooms, hollow out, and brush both sides with olive oil. In a med bowl, combine cheese and pesto, reserving 1/4 of grated cheese for later. Stuff the cheese/pesto mixture into the mushroom caps. Arrange caps on a cookie sheet and sprinkle them with the rest of the cheese. Bake 25-30 minutes until cheese is bubbling and brownish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love