Monday, July 11, 2011

Pesto Parmesan Stuffed Mushrooms

12 cremini (brown) mushrooms
1 cup panko breadcrumbs
3 tablespoons freshly grated parmesan cheese
1/3 cup pine nuts, toasted
12 teaspoons pesto
1 small garlic, minced
1/2 small red onion, finely chopped
2 tablespoons Italian parsley, finely chopped
Extra virgin olive oil
Salt and black pepper

Clean mushrooms with a damp cloth (don't wash!). Remove stem and season with salt and black pepper. Lightly drizzle extra virgin olive oil over the top of the mushrooms. Arrange mushrooms on a prepared sheet pan. Pour in 1 teaspoon of pesto into each mushroom. Set aside.

Preheat oven to 400 F.

Drizzle 1 tablespoon of extra virgin olive oil in a large deep sided frying pan on medium to high heat. Add onions and saute until cooked. Add the rest of the ingredients and toss occasionally until the panko breadcrumbs is crispy. Fill the mushrooms. Drizzle extra virgin olive oil on top. Bake for about 6 minutes or until mushrooms are cooked.

Garnish with extra parsley. Serve hot.

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