Monday, August 29, 2011

Pesto Stuffed Baby Bella Mushrooms

Pesto Stuffed Baby Bella Mushrooms
If you are looking for a simple, healthy and filling appetizer than these babies are for you! No pun intended :) It is super quick, not to mention super cheap, to make these and they can satisfy any crowd. Classic pesto is made with basil, pine nuts and parmesan cheese but to mix things up for these stuffed mushrooms I made my own pesto with spinach, walnuts and red bell pepper. You can also use portobello mushrooms and make one or two per person for larger appetizers but I prefer eating four or five smaller mushrooms. These guys are hearty and still good for you. Perfect for any dinner party.

1 bag baby spinach
3 garlic cloves
1 medium yellow onion
1 red bell pepper
1/4 cup olive oil
1/2 cup walnuts
1/4 cup water
3 tablespoons balsamic vinegar
20 baby bella mushrooms
Salt and pepper to taste

Preheat the oven to 450 degrees fahrenheit. Place the first seven ingredients in a food processor and puree until smooth. Season with salt and pepper to taste. Three garlic cloves may seem like a lot but once they are cooked the flavor mellows out immensely. Remove the stems from the mushrooms and clean the tops with a slightly damp paper towel. Place the baby bella mushrooms on a foil lined baking sheete and lightly drizzle the balsamic vinegar into each mushroom. Then place a heaping tablespoon of the spinach walnut pesto into every mushroom top. Place the baking sheet in the oven for ten to twelve minutes or until each mushroom has released some liquid. Garnish with minced red bell pepper and enjoy!

No comments:

Post a Comment