Thursday, November 24, 2011
Pesto and Breadcrumbs Stuffed Baby Portabello Mushrooms
I love portabello mushroom and I love pesto which makes this dish a perfect combination of the ingredients that I really like. This is part of the Thanksgiving meal which I cooked this year. The recipe is quite simple, fast and easy to make especially since I have ready made pesto which I made earlier this week so basically all I did was mix, stuff, and bake these babies. The pesto that I used is the arugula-walnut pesto (recipe here).
To stuff the portabello mushroom, just remove the stems from the caps and then using a teaspoon, scrape some of the mushroom cap off to create a bigger surface area for the stuffing. By the way, save those portabello stems for another recipe such as soup. Combine all the ingredients for stuffing in a small bowl and spoon on the mushroom caps. Bake for about 5-10 minutes and viola! you're are done.
10-12 baby portabello mushrooms
1/2 cup prepared arugula pesto sauce (recipe here)
1//4 cup (+ extra for topping) breadcrumbs
3 Tbsp freshly grated parmigiano reggiano
2 cloves garlic, finely chopped
1. Preheat oven to 350F.
2. Spray some non-stick spray to your baking pan or lightly grease the pan using olive oil or just plain vegetable oil
3. Remove stems from portabello caps then using a teaspoon, scrape some of the mushroom cap off to make the opening bigger. Set Aside.
4. In a small bowl, combine pesto, breadcrumbs, and garlic. Mix well.
5. Spoon the stuffing into the mushroom caps, top with parmesan cheese and a little breadcrumbs.
6. Bake for 5-10 minutes or until heated through. Transfer to a serving platter and serve warm.