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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 8 |
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This stuffing can also be used to tomatoes, zucchini, eggplant or onions, although they will take longer to cook (15-20 min for zucchini and 45-55 min for eggplant and onions. Ingredients:
4 cups large button mushrooms |
4 tablespoons olive oil |
1 onion, chopped |
2 zucchini, chopped |
1 small jar pesto sauce, about 1/2 cup |
1/4 to 1/2 cup parmesan cheese, shredded |
1 egg yolk |
salt and pepper |
Directions:
1. Gently pull out the stalks from the mushrooms and chop the stalks finely. Heat half the oil in a skillet, add the chopped onion, zucchini and mushroom stalks, cook over low heat until soft, about 5 minutes. Let mixture become cold.
2. Preheat the oven to 400*.
3. Place the onion mixture in a blender with the pesto sauce and blend to a coase paste. Add enough Parmesan cheese to form a thicker paste. Transfer to a bowl and stir in the egg yolk.
4. Lightly saute the mushroom caps in the remaining oil for 1 minute, then drain. Fill each cap with the pesto stuffing, place on a baking sheet and bake for 5-8 minutes or until tender when tested with a sharp knife. Alternatively, cook the mushrooms under a hot broiler. Serve hot.
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