My first time making this dish was for my mom’s Waistbeads-n-Wine event where she brings women together to craft their own waist beads and talk about their life journeys. I wanted to do bite-sized food that wasn’t the typical meatballs and wings set up. I drew inspiration for this recipe from my Spelman sister Adesuwa (@seizingtheade) who made cheese stuffed baby portabellas. I wanted to put my own spin on it, so I thought to put pesto into the mushrooms. They turned out to be a hit and were gone in minutes!
This dish is great for entertaining and is not very labor intensive. These mushrooms are a great appetizer or a great addition to dinner. They are full of flavor and keep you wanting more. Happy cooking!
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 6-8 servings
4 cups of spinach
⅔ cups of walnuts (or almonds)
1 cup of shredded parmesan
Dash of red chili flakes
Dash of sea salt
3 tbsp of olive oil
4 cloves of garlic
Handful of fresh basil
2 tsp fresh lemon juice
2 tbsp water
Pesto Stuffed Mushrooms
1 lb baby portabella mushrooms
Shredded mozarella cheese
Wash and dry spinach and basil.
Add ingredients into a food processor or blender. Continue to blend until mixture is well blended, smooth, and thick.
3. Taste pesto and adjust as necessary. Add more parmesan for a creamier pesto or add more salt if the pesto has too much basil.
For Pesto Stuffed Mushrooms:
Preheat oven to 350° F.
Clean mushrooms with cold water then remove stems.
3. In a bowl, toss mushrooms in olive oil, cayenne pepper and garlic powder.
4. Using a spoon, fill each mushroom with pesto.
5. Place mushrooms on a lined baking sheet then sprinkle mozarella cheese onto each mushroom.
6. Bake for about 12 minutes or until cheese is melted. For more browning of the cheese, broil mushrooms at 500° for 3 minutes or until golden. While mushrooms are baking, wash and dry basil with a paper towel and chiffonade basil (cut into ribbons).
7. After removing mushrooms from oven, garnish with basil and serve immediately.