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Simple Pesto-Stiffed Mushrooms Cooking Recipes

Pesto-Stuffed Mushrooms

While these make delicious appetizers count these apiece if served that way they are dynamite alongside a grilled chicken or steak or a thick, soy-marinated piece of grilled tuna or halibut.

Makes 6 servings

  • 12 large white or brown (cremini) mushrooms, stems trimmed and chopped, caps left whole

  • Olive oil

  • 1/3 cup pesto, prepared or homemade

  • Freshly grated Parmesan cheese

  1. Preheat the oven to 475F.

  2. Rub the tops of the mushroom caps with the olive oil. In a medium-size bowl, stir together cup of the chopped mushroom stems and the pesto. Spoon this mixture into the mushroom caps, mounding it a bit in the center. Arrange the filled caps in a single layer in a large shallow baking pan. Sprinkle each with a little cheese.

  3. Bake the mushrooms until hot and bubbling, 6 to 8 minutes. Remove the pan from the oven and cool for several minutes before removing the mushrooms. Serve hot, but not scalding.

  4. Note: This simple cooking recipes are also good served at room temperature as part of a cold antipasto buffet.

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