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.
Giada De Laurentiis' Stuffed Mushrooms | Everyday Italian | Food Network
Giada's stuffed mushrooms are sure to be a hit at your next gathering!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Stuffed Mushrooms
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 28 mushroomsIngredients
Deselect All
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Directions
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
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Giada De Laurentiis' Stuffed Mushrooms | Everyday Italian | Food Network
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.
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
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Stuffed Pesto Mushroom | Stuffed Mushroom Recipe| भरवा मशरुम की विधि | Pratskitchen
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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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