Pesto-Stuffed Mushrooms

One of my all-time favourite side dishes are these mushrooms. My mother has a mushroom cookbook that inspired us with this recipe about 2-3 years ago and over this time, we’ve come up with different tricks to simplify this recipe, as well as make it even yummier!! I know some people don’t like vegetables or are scared of mushrooms, but honestly, this is recipe is worth swallowing your fears (and the mushrooms)! It will most likely become a favourite in your house as well!!

Pesto-Stuffed Mushrooms

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Servings

Ingredients

• Portobello mushrooms or portobellini i.e. small portobello or white mushrooms for stuffing
• ~1 cup Panko breadcrumbs the more you put, the crispier they’ll be
• Olive oil to drizzle on
• Salt and Pepper
• 2 cups basil
• 2-3 cloves garlic
• 1 Tbsp pine nuts or hazelnuts
• 1/2 cup olive oil

Instructions

• 1) Prepare the pesto sauce by mincing all ingredients in a food processor
• 2) Remove the gills (i.e. black insides) from mushrooms. This step is very important, as it keeps the mushrooms from getting soggy
• 3) Mix breadcrumbs and pesto sauce
• 4) Spoon pesto mixture into each mushroom cap
• 5) Drizzle with olive oil, salt and pepper
• 6) Bake for 15-20 minutes at 400F
• FYI:  – Steps 1-2 can be done in advance
• – These reheat very well
• – I will sometimes bake with campari tomatoes (on the vine) to add colour
• – I initially only made these with portobellos, but I find that the white mushrooms for stuffing are just as good and they are smaller and less expensive
• – These can be made dairy with parmesan