How To make Mushroom Caps with Pesto

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

Cheese and Pesto-Stuffed Mushrooms Recipe

Cheese and Pesto-Stuffed Mushrooms Recipe

Creamy Spinach-Stuffed Mushrooms

Here is what you'll need!

Creamy Spinach-Stuffed Mushrooms
Serves 5 (makes 20 mushrooms)

INGREDIENTS
20 medium-sized mushrooms
1 tablespoon butter
2 cloves garlic, minced
4 cups fresh spinach
8 ounces cream cheese
Salt
Pepper
¼ cup bread crumbs
¼ cup parmesan

PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. Remove the stems from the mushrooms. Place the top half on a baking sheet and mince the stems.
3. Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
4. Add the spinach, cook until it wilts, and add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well combined
5. Take a spoonful of the spinach mixture and fill each mushroom top.
6. Mix bread crumbs and parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
7. Bake for 12-15 minutes or until golden brown.
8. Enjoy!



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Caprese & Pesto Stuffed Portobello Mushrooms

How to make stuffed portobello mushrooms with cherry tomatoes and fresh mozzarella in a balsamic glaze. This recipe pairs beautifully with a @SIPtheGoodLife Petite Sirah. 

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???? INGREDIENTS ????
2 large portobello mushrooms, stems & gills removed
2 tablespoons unsalted butter, melted
1 cloves garlic, minced
¼ teaspoon sea salt
1 teaspoon chopped fresh parsley
2 tablespoons pesto
½ cup cherry tomatoes
½ cup fresh mozzarella balls
1 teaspoon balsamic glaze
1 tablespoon chiffonade basil

???? INSTRUCTIONS ????
Preheat oven to 400˚F.

Prepare the 2 portabellas by gently popping off the stems. Using a spoon, remove the gills from inside the cap. Carefully.

Wash the mushroom caps and set aside to dry.

Whisk together the 2 tablespoons melted butter, 1 clove minced garlic, ¼ teaspoon salt, and 1 teaspoon chopped parsley.

Transfer the bellas to a rimmed baking sheet that has been lined with parchment. Brush the mushroom caps all over with the butter mixture.

Bake mushrooms for 10 minutes, until they just begin to soften.

Remove the mushrooms from the oven.

Take 2 tablespoons of pesto and fully coat the inside of the mushrooms. Divide the ½ cup of cherry tomatoes between the mushrooms along with the ½ cup of fresh mozzarella balls. Salt and pepper to taste.

Return the mushrooms back to the oven and bake for another 10 minutes, or until the cheese is melted.

Remove from the oven and drizzle 1 teaspoon of balsamic glaze over the mushrooms and top them off with 1 tablespoon of basil.

Enjoy with a SIP certified ( Petite Sirah!

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#winepairing #recipevideo #mushroomrecipe #vegetarian

I Could NEVER GIVE UP PIZZA - Grilled Portobello Pesto Pizza

GRILLED PORTOBELLO PESTO MINI “PIZZA”
(2 SERVINGS)
What You’ll Need –
2 large portobello mushrooms, stems removed
Extra-virgin coconut or olive oil
6 tablespoons basil pesto (homemade or pre-made – Here’s a good version)
2 slices Italian prosciutto
1 ball buffalo mozzarella, cut into 1⁄4-to 1⁄2-inch-thick slices, like BUF Creamery
Sea salt, preferably iodized, to taste
Cracked black pepper, to taste

What To Do –
Set one burner of a gas grill to high, or place a grill pan on the stove with the burner set to medium-high heat.
Rub the cap side of the mushrooms with oil, place on the grill or grill pan cap side up, and grill for about 5 minutes, until the caps begin to brown slightly.
Flip over and grill, gill side up, for another 5 minutes. Remove the mushrooms from the grill or burner. Leave the heat on.
Spoon 3 tablespoons of pesto onto the gill side of one mushroom, add 1 slice prosciutto, arranging it to fit neatly in the gill cup, and then top with half the mozzarella slices. Repeat with the other mushroom.
Return the grill pan to the stove top for about 5 minutes, or until the cheese is melted.
Season with salt and pepper and serve.
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Spinach & Cheese Stuffed Portobello Mushrooms Recipe | EatMee Recipes

Spinach & Cheese Stuffed Portobello Mushrooms is a quick & versatile meal. It can be enjoyed as is or as an appetizer or a side dish to any meal.
⬇️⬇️⬇️⬇️ CLICK FOR INGREDIENTS ⬇️⬇️⬇️⬇️

These Portabollo Mushrooms are known as the Braai Mushrooms from the Denny Mushrooms range which is easily available at any local grocer.

If you are a vegetarian, this recipe is sure one to add to your menu.

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Spinach & Cheese Stuffed Portobello Mushrooms Ingredients (makes 6):
◆1 x 6 pack of Denny Braai Mushrooms (400 grams)
◆1 cup grated cheese
◆salt to taste
◆ground black pepper to taste
◆1 cup chopped spinach
◆3 tablespoons butter
◆2 garlic cloves
◆1 tablespoon dried or fresh parsley

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