Recipe

Pesto Baked Mushrooms Recipe

	Uncoolmom / All my dishes 1 year, 3 months ago This stuffing can also be used to tomatoes, zucchini, eggplant or onions, although they will take longer to cook (15-20 min for zucchini and 45-55 min for eggplant and onions. Prep:15m Cook:6m Servings:8	Uncoolmom
	fast easy

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Ingredients

4 cups large button mushrooms

4 Tablespoons olive oil

1 onion, chopped

2 zucchini, chopped

1 small jar pesto sauce, about 1/2 cup

1/4 to 1/2 cup Parmesan cheese, shredded

1 egg yolk

salt and pepper

Directions

Gently pull out the stalks from the mushrooms and chop the stalks finely. Heat half the oil in a skillet, add the chopped onion, zucchini and mushroom stalks, cook over low heat until soft, about 5 minutes. Let mixture become cold.

Preheat the oven to 400*.

Place the onion mixture in a blender with the pesto sauce and blend to a coase paste. Add enough Parmesan cheese to form a thicker paste. Transfer to a bowl and stir in the egg yolk.

Lightly saute the mushroom caps in the remaining oil for 1 minute, then drain. Fill each cap with the pesto stuffing, place on a baking sheet and bake for 5-8 minutes or until tender when tested with a sharp knife. Alternatively, cook the mushrooms under a hot broiler. Serve hot.

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