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Pesto-Stuffed Mushrooms Recipe

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This recipe for Pesto-Stuffed Mushrooms, by , is from The Dean Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Dean
Added: Thursday, April 13, 2006


16 large mushrooms

3 tablespoons minced shallots

1 tablespoon minced, drained pimentos

1 1/2 tablespoons minced fresh garlic

2 teaspoons dark (toasted) sesame oil

2 tablespoons fine dry bread crumbs

1/3 cup minced fresh basil

2 tablespoons minced fresh parsley

1 tablespoon ground Parmesan cheese, optional

1 teaspoon minced toasted almonds

1/2 teaspoon dried oregano


Ground black pepper

Remove stems from mushrooms by wiggling the stems until they loosen. Mince stems; set aside. Place caps, round side up, on an ungreased baking sheet. Broil 3 to 4 inches from heat for 3 to 5 minutes or until mushrooms exude moisture. Set aside.

In a 10-inch nonstick skillet over medium heat, saute shallots, pimento and garlic in sesame oil for 5 minutes, stirring frequently to prevent browning. Add minced mushroom stems; cook 3 minutes. Remove from heat. Stir in bread crumbs, basil, parsley, cheese, almonds, oregano and salt and pepper to taste. Stuff mixture into mushroom caps. Broil until lightly browned and heated through, about 3 to 5 minutes.

If making ahead, freeze on a large baking sheet until solid. Store in the freezer in heavy-duty resealable plastic bags.

To serve, preheat broiler and broil frozen stuffed mushrooms 5 to 8 minutes, until lightly browned and heated through. (Do not thaw before cooking or they will become soggy.) Serve immediately.

Number Of Servings:
Number Of Servings:
Yield: 16 appetizers




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