Ingredients with Measurements:
- 16 large mushrooms, stems removed
- 1 cup fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper, to taste
Special equipment needed:
- Food processor or blender
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a food processor or blender, combine basil, pine nuts, Parmesan cheese, garlic, and olive oil. Pulse until smooth. Season with salt and pepper to taste.
3. Stuff each mushroom cap with a spoonful of pesto mixture.
4. Place stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until mushrooms are tender and filling is golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 16g
Carbohydrates: 5g
Protein: 6g
Substitutions for ingredients:
- Walnuts or almonds can be substituted for pine nuts.
- Romano cheese can be substituted for Parmesan cheese.
- Baby portobello mushrooms can be used instead of white mushrooms.
Variations:
- Add chopped sun-dried tomatoes to the pesto mixture.
- Top each stuffed mushroom with a slice of fresh mozzarella cheese before baking.
- Substitute arugula or spinach for basil in the pesto mixture.
Tips and tricks:
- Use a small spoon or melon baller to easily remove the mushroom stems.
- Wipe the mushroom caps clean with a damp paper towel instead of washing them, as they can absorb too much water and become soggy.
- If the pesto mixture is too thick, add a little more olive oil to thin it out.
Storage instructions:
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place stuffed mushrooms on a baking sheet and bake at 375°F for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange stuffed mushrooms on a platter and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves or a sprinkle of grated Parmesan cheese.
Pairings:
Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Garlic bread or crostini.
Troubleshooting advice:
- If the mushroom caps are too small to hold the filling, scoop out a little of the inside with a spoon to create more space.
- If the filling is too runny, add more cheese or pine nuts to thicken it up.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw mushrooms.
- Store leftover stuffed mushrooms in the refrigerator within 2 hours of cooking.
Food history:
Pesto originated in Genoa, Italy, and is traditionally made with basil, pine nuts, Parmesan cheese, garlic, and olive oil. It is commonly used as a sauce for pasta, but can also be used as a spread or dip.
Flavor profiles:
The earthy flavor of the mushrooms pairs perfectly with the bright, herbaceous flavor of the pesto.
Serving suggestions:
Serve as an appetizer or side dish for a dinner party or holiday gathering.
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Region: Italian