How To make Pesto Stuffed Mushrooms
1 c Italian bread crumbs
1/2 c Pesto
2 tb Prepared horseradish
1 lb Fresh mushrooms
Pimentos Wash and stem the mushrooms and allow to dry. Combine bread crumbs and pesto; mix well. Add horseradish and blend thoroughly. Pack each mushroom cap, mounding with the pesto mixture. If serving cold, lay a small piece of pimento across top for color, and serve. If you'd like to serve them hot, omit the pimento; place in a 350F oven and bake for 15 minutes. Serve immediately. Karen Kaleta-Johnson/Franklin, "The Kitchen Table: Where Herbs & Spices Make a Difference" column in "The Herb Companion." June/July 1992. Posted by Cathy Harned.
How To make Pesto Stuffed Mushrooms's Videos
Marinated Pesto Stuffed Mushrooms
Tanya Alekseeva makes a very satisfying dish to serve as an entre, main or canapes. Works well as a comforting raw food meal during winter months too and a total crowd pleaser. So good! For the written version of this recipe, go to
Pesto Stuffed Mushrooms
In this video I explain how simple it is to make these delicious mushroom that taste like a delicacy!! This is one of our favorite keto recipes!!
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Amazing pesto-stuffed mushrooms recipe!
The perfect appetizer!
Mayo Clinic recipes and strategies for healthier living.
Join Jennifer A. Welper, Wellness Executive Chef, as she creates the perfect bite-sized diet-friendly appetizer sure to be the hit of your next potluck or get-together.
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Panko
Fresh parsley
Cremini mushrooms
Fresh basil
Fresh Parmesan cheese
Pumpkin seeds
Lemon juice
Check For:
Butter
Olive oil
Garlic
Kosher salt
NUTRITIONAL ANALYSIS PER SERVING (1 MUSHROOM): 80 calories, 4 g fat, 3 g protein, 9 g carbohydrates, 1 g fiber, 85 mg sodium
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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.
Seared Mushrooms Stuffed with Homemade Pesto
EPISODE #113 - Seared Mushrooms Stuffed with Homemade Pesto
FULL RECIPE HERE:
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EXTRA VIRGIN SPANISH OLIVE OIL:
PAELLA PAN:
SPANISH SMOKED PAPRIKA:
SPANISH ROUND RICE:
SPANISH SAFFRON:
CALPHALON 2-PIECE NON-STICK FRYING PAN SET:
CUISINART 4-QUART SAUCE PAN:
J.A. HENCKELS INTERNATIONAL CLASSIC 8 CHEF'S KNIFE
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MUSIC: Like a Sunrise
#0060 - Pesto Stuffed Mushrooms
We made this for our Freshtopian House Warming party, and we couldn't keep them on the tray. This is relatively simple recipe for a such a dashing and crowd-pleasing appetizer.