These stuffed mushrooms can be served as an appetizer or side dish, and they're stuffed with cherry tomatoes, scallions, goat cheese, and pesto. Enjoy!
Ingredients 1/2 tbsp extra virgin olive oil 2 scallions (white and light-green part) -thinly sliced 1 garlic clove -finely grated 1 (255 g) container multi-coloured cherry tomatoes -cut into quarters 1 tbsp pesto -recipe below Juice from 1/2 a small lemon Pinch of red pepper flakes -optional Salt and black pepper to taste 1/2 cup goat cheese Salt and black pepper to taste 2 (227 g) containers cremini mushrooms -remove stems Finely chopped fresh Italian parsley Directions - Put the extra virgin olive oil in a pan and heat on medium. - When the oil is heated, add the scallions and the garlic. Cook for a few minutes. - Add the tomatoes, pesto, lemon juice, red pepper flakes, salt, and black pepper. - Mix well and reduce the heat to medium-low. - Cook until all the tomato juices are released and cooked away. - Remove from the heat and cool. - Puree the cooked tomatoes. - Place the mushroom caps in an oven-proof dish. - Using a fork, mash the goat cheese and add in the pureed tomatoes, salt, and black pepper. Mix well. - Pre-heat the oven to 350 degrees F. - Pipe the filling into the mushroom caps. - Bake for 12-14 minutes or until the juices from the mushrooms begin to release. - Top with some parsley. - Serve hot.
Pesto Recipe
Ingredients
2 cups tightly pressed fresh basil
1 cup tightly pressed fresh Italian parsley
½ cup tightly pressed fresh oregano
½ cup finely grated fresh parmesan cheese or vegan parmesan cheese
2 garlic cloves
4-5 tbsp extra virgin olive oil
Directions
- Put the basil, parsley, and oregano into a food processor and pulse until roughly chopped. - Add the parmesan cheese and the garlic. Pulse for a few seconds.
- Add the extra virgin olive oil and pulse until all the ingredients are finely chopped and well combined.
- Add an extra 1 or 2 tbsp of extra virgin olive oil for a creamier pesto.
Note: After the herbs are washed, lay them on a large cloth and let them dry completely before making the pesto.
Note: Pesto can easily be frozen and it's one of the best things to keep on hand. Just line a cookie sheet with parchment paper and scoop on tbsp size servings. Freeze the pesto, then fold each one in tin foil. Place them in a zip lock bag and store in the freezer.
Comments