Candace Ott
I think it's safe to say that my morning sickness is finally starting to fade away! Yesterday I had the energy and appetite to make Pesto Stuffed Mushrooms!  Unfortunately I didn't take a picture (they didn't last long!), but I wanted to share the recipe since it is so easy!

  • 1 batch of whole mushrooms - about 14 (any variety is fine, I used white)
  • 1/4 cup of parmesan cheese
  • 2-3 Tbsp of pre-made pesto sauce
  • 1/4 cup Italian bread crumbs
  1. Pre-heat oven to 425 degrees.
  2. Wash mushroom caps and remove stems (center should be hallow).
  3. Spray cooking spray on a baking dish, and place mushroom caps hallow-side down on the dish - spray cooking spray on top of the mushroom caps as well.
  4. Cook in the oven for 5 minutes, and remove.
  5. In a small bowl, mix parmesan cheese, pesto and bread crumbs.  Feel free to add more or less of these ingredients to obtain the flavor/texture you prefer.
  6. Flip mushroom caps over in the dish (hallow side up), and stuff with the pesto mix.  (*optional: add pine nuts on top)
  7. Place dish back in the oven and cook for 8-10 minutes, or until cooked through.
  8. Enjoy!!
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