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Pesto Stuffed Mushrooms




Source of Recipe


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List of Ingredients




16 large mushrooms
3 tablespoons minced shallots
1 tablespoon minced, drained pimientos
1 1/2 tablespoons minced fresh garlic
2 teaspoons dark sesame oil
2 tablespoons fine bread crumbs
1/3 cup minced fresh basil
2 tablespoons minced fresh parsley
1 tablespoon ground Parmesan cheese (optional)
1 teaspoon minced toasted almonds
1/2 teaspoon dried oregano
Salt and pepper



Recipe



Remove stems from mushrooms by wiggling them until they loosen. Mince stems; set aside. Place caps, round side up, on ungreased baking sheet. Broil 3 to 4 inches from heat for 3 to 5 minutes, or until mushrooms exude moisture. Set aside.

In 10-inch non-stick skillet over medium heat, saute shallots, pimiento and garlic in sesame oil for 5 minutes, stirring frequently to keep from browning. Add minced mushroom stems and cook 3 minutes. Remove from heat. Add bread crumbs, basil, parsley, cheese, almonds, oregano and salt and pepper to taste. Stir well.

Stuff mixture into mushroom caps. Freeze on large baking sheet until solid. Store in freezer in heavy-duty resealable plastic bags.

To serve, preheat broiler and broil still-frozen stuffed mushrooms 5 to 8 minutes, or until lightly browned and heated through. (Do not thaw or they will become soggy.) Makes 16 appetizers.