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
1/3 cup pesto, prepared or homemade
Freshly grated Parmesan cheese
Preheat the oven to 475°F.
Rub the tops of the mushroom caps with the olive oil. In a medium-size
bowl, stir together ½ 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.
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.
Note: This simple cooking recipes are also good served at room temperature as part of a cold