Pesto Stuffed Cremini Mushrooms
POSTED: 2:41 pm HST December 6, 2005
UPDATED: 10:17 am HST December 7, 2005
Email
Print
From Vegetarian TimesIngredients: 2 tsp olive oil 24 medium cremini mushrooms, stems removed and chopped 7 ounces soy sausage 1/2 cup bread crumbs 1/2 cup pesto (recipe for homemade pesto below) Instructions: 1/2 cup pine nuts 1 cup (packed) fresh basil 1 tsp salt 2 cloves garlic 1/4 cup olive oil 1 7-ounce can mild green chiles (from the Mexican food aisle at supermarket) Instructions:
Blend in food processor to pesto.
- Preheat oven to 350 degrees. Heat oil in nonstick pan over medium heat.
- Add mushroom stems, and cook 5 minutes, stirring often.
- Break sausage into small pieces, add to skillet and brown 10 minutes, stirring often.
- Transfer mixture to food processor and coarsely chop. Add breadcrumbs and pesto and pulse until just combined. Season with salt and pepper.
- Stuff mushrooms, slightly rounding tops.
- Arrange on an ungreased baking dish.
- Add 1/2 cup water, tightly cover with foil, and bake 10 minutes. Remove foil and bake 10 minutes more until browned.
Blend in food processor to pesto.
