Thursday, December 30, 2010
Mushrooms Stuffed with Mozzarella and Pesto
I got the idea for these easy and elegant stuffed mushrooms when they were served at a catered event I attended several years ago. I went home and created my own version, which I've been serving regularly ever since.
This recipe does not contain quantities or measurements, because it's so easy to adapt to make as few or as many as you want, depending on the size of the crowd you'll be serving.
Medium-size white or brown (crimini) mushrooms, or a mixture
Extra virgin olive oil
Salt and freshly ground black pepper to taste
Prepared basil pesto
Shredded mozzarella cheese
Grated Parmesan cheese (optional)
Preheat oven to 350 degrees Fahrenheit.
Wash the mushrooms and remove the stems.
Place the mushroom caps, stem side down, in a baking dish. Cover and microwave on high setting for a minute or two, until soft.
Brush the mushroom caps with olive oil, sprinkle with salt and pepper, and arrange stem side up in the baking dish.
Fill each mushroom cap with mozzarella and a dab of pesto. Sprinkle with Parmesan cheese, if desired.
Bake, uncovered, for 10-20 minutes, until the cheese is bubbly and the mushrooms are golden. (The baking time will depend on the size of the mushrooms and the amount of cheese you stuffed them with.)