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Mushrooms Stuffed with Sage Pesto Recipe

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This recipe for Mushrooms Stuffed with Sage Pesto is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 (1 1/2 inch diameter) mushrooms, about 1 lb
1 cup loosely packaged parsley, Italian flat-leaf preferred
1/4 cup loosely packed Sage leaves
2 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 Tbsp regular or low-fat mayonnaise
1/4 cup Olive Oil
1 slice wheat or white bread, crust removed, torn into pieces
1/2 chopped walnuts
Directions:
Directions:
Clean and remove stems from mushrooms. Place rounded side down on a baking sheet. In a food processor, process parsley, sage, garlic, and cheese until ground. Mix in mayonnaise and oil until blended. Add bread and walnuts; pulse until finely chopped. Season with 1/2 teaspoon salt and pepper to taste. Using a small spoon, fill mushroom caps with pesto. (Mushrooms may be refrigerated overnight, if desired).

Before serving, bake at 350-degrees for 12 - 15 minutes or until mushrooms are soft.

 

 

 

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