Pesto Baked Mushrooms
From uncoolmom 15 years ago
- 6 minutes to make
- Serves 8
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.
Ingredients
- 4 cups large button mushrooms shopping list
- 4 Tablespoons olive oil shopping list
- 1 onion, chopped shopping list
- 2 zucchini, chopped shopping list
- 1 small jar pesto sauce, about 1/2 cup shopping list
- 1/4 to 1/2 cup parmesan cheese, shredded shopping list
- 1 egg yolk shopping list
- salt and pepper shopping list
How to make it
- 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.
People Who Like This Dish 4
- jenniferbyrdez Kenner, LA
- tilgidh Blackshear, GA
- kimberry Mesa, Arizona
- mennekinpis Ballston Spa, NY
- sporadiccook Phoenix
- mjcmcook Beach City, CA
- uncoolmom Atlanta, GA
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The Rating
Reviewed by 4 people-
Hey This is COOL, Uncoolmom Mushrooms,zucchini, parmesan cheese Yummy! High 5 **** ;)
kimberry
in Mesa loved it
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Hello...
Oh My, Oh My,...I Must make this "5"FORK recipe
ASAP! Thank-you so much for sharing...
~*~ mj ~*~
mjcmcook
in Beach City loved it
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Great recipe! *5*
Tilgidh
tilgidh
in Blackshear loved it
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