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pesto stuffed mushrooms

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