MUSHROOM PESTO CROSTINI
Steps:
- Place the porcini mushrooms in a bowl of hot water; press to submerge. Let stand until the mushrooms are tender, about 15 minutes. Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water. Discard mushroom water.
- Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped. With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.
- Transfer the mushroom mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste. If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.
- Preheat a grill pan to medium-high heat. Arrange the bread slices on pan, cut-side down. Brush the remaining 1/4 cup of oil over the bread slices. Cook until pale golden and crisp, about 5 minutes.
- Alternatively, you can toast the bread in the oven. Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy large baking sheet. Brush the remaining 1/4 cup of oil over the bread slices. Bake until pale golden and crisp, about 15 minutes.
- Spread the mushroom pesto over the crostini. Arrange the crostini on a platter and serve.
Nutrition Facts : Calories 179, Fat 6 grams, SaturatedFat 1 grams, Sodium 356 milligrams, Carbohydrate 24 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams
MUSHROOM PESTO
Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps.
Provided by Jewels Cooks
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.
- Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.
Nutrition Facts : Calories 302.2 calories, Carbohydrate 8.4 g, Cholesterol 16 mg, Fat 26.9 g, Fiber 2 g, Protein 10.8 g, SaturatedFat 6.7 g, Sodium 474.4 mg, Sugar 2.5 g
MUSHROOM PESTO
Looking to make a lighter pesto, America's Test Kitchen Family Cookbook took out the nuts and added a surprise ingredient!
Provided by Sharon123
Categories Sauces
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Combine the dried porcini mushrooms and water in a small microwave safe bowl. Cover with plastic wrap, cut several steam vents, and microwave on high for 30 seconds. Let stand until the mushrooms soften, about 5 minutes. Lift the mushrooms from the liquid with a fork and mince. Pour the liquid through a small strainer lined with a single sheet of paper towel into a measuring cup.
- Meanwhile, combine the white mushrooms, shallot, 1 tbls. of the oil, and 1/2 teaspoons salt together in a 12" nonstick skillet. Cover and cook over medium low heat until the mushrooms release their juice, about 7 minutes.
- Uncover, increase the heat to medium high, and stir in the garlic and thyme. Continue to cook, uncovered, until the mushrooms are golden brown, about 5 minutes. Off the heat, stir in the strained porcini water, scraping up any browned bits.
- Process the sauteed mushroom mixture, minced porcini, Parmesan, ricotta, parsley, and remaining 1 tbls. oil in a food processor until smooth. Season with salt and pepper to taste.
- When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto.
- Note:.
- The pesto can be covered with a sheet of plastic wrap pressed flush against its surface and refrigerated for up to 3 days. Do not freeze this pesto.
Nutrition Facts : Calories 393.4, Fat 27.6, SaturatedFat 7.9, Cholesterol 29.3, Sodium 361.6, Carbohydrate 22.1, Fiber 3.7, Sugar 5.7, Protein 19.9
PESTO-STUFFED MUSHROOMS
Provided by Food Network
Time 45m
Yield 24 servings
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees F. Coat a rimmed baking pan with cooking spray; set aside. Wipe mushrooms clean with paper towels; remove stems and discard. Brush inside and outside with olive oil.
- 2. In a medium bowl, combine stuffing mix and the boiling water. Cover and let stand for 5 minutes or until slightly softened. Stir in ricotta, mozzarella, 2 tablespoons of Parmesan cheese, pesto and garlic. Spoon stuffing mixture into mushroom caps. Place caps on prepared baking sheet. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake for 20 to 25 minutes or until golden brown.
- Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee Copyright 2009 SLSH Enterprises, Inc.
SPINACH MUSHROOM PESTO SPAGHETTI RECIPE BY TASTY
Here's what you need: canola oil, spinach, mushroom, salt, pepper, pesto, parmesan cheese, spaghetti
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat pot over medium-high heat.
- Add oil to the pot.
- Cook the spinach until wilted.
- Add the mushrooms, salt, and pepper cooking until most of the water is gone.
- Add the pesto and parmesan.
- Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles.
- Enjoy!
Nutrition Facts : Calories 1063 calories, Carbohydrate 97 grams, Fat 60 grams, Fiber 6 grams, Protein 36 grams, Sugar 5 grams
CRUNCHY PESTO & MOZZARELLA BAKED MUSHROOMS
Italian green basil sauce makes a good base for this stuffed, vegetarian dish with creamy mascarpone and light rocket salad
Provided by Lucy Netherton
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat half the oil in a small pan and cook the onion and chopped mushroom stalks for 5-8 mins until soft. Tip into a bowl, allow to cool slightly, then add the mascarpone, lemon zest, pesto, mozzarella and seasoning.
- Heat oven to 200C/180C fan/gas 6. Grease a small roasting tin and add the whole mushrooms, upside-down, in a single layer. Divide the stuffing between the mushrooms, spreading out to fill the middle of each one. Top each with crumbs and a grind of black pepper, then bake for 25-30 mins until the mushrooms are tender and the topping is crisp.
- Meanwhile, make the dressing. Whisk the remaining oil with the lemon juice and some seasoning. Dress the rocket leaves and tomatoes just before serving with the stuffed mushrooms and garlic bread, if you like.
Nutrition Facts : Calories 560 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 1.8 milligram of sodium
MUSHROOM PESTO CROSTINI
Any good pesto is a great topping for toasted bread-also called crostini-but I'm especially partial to the mushroom version, which is mellower than the more herb-focused varieties.
Yield makes 36 crostini; 12 hors d¿oeuvres servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F. Arrange the bread slices on two heavy, large baking sheets. Brush the slices with the oil, and bake until the crostini are pale golden and crisp, about 15 minutes. Spoon the mushroom pesto over the crostini and serve immediately.
FRESH AND DRIED MUSHROOM PESTO
Make and share this Fresh and Dried Mushroom Pesto recipe from Food.com.
Provided by Kasha
Categories Breads
Time 40m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Place the porcini mushrooms in a bowl of hot water; press to submerge.
- Let stand until the mushrooms are tender, about 15 minutes.
- Scoop out mushrooms, being carefully not to stir any dirt that may have sunk to the bottom of the water.
- Discard mushroom water.
- Combine the porcini mushrooms, button mushrooms, walnuts, garlic, and parsley in a food processor and pulse until coarsely chopped.
- With the machine running, gradually add 1/2 cup of the oil, blending just until the mushrooms are finely chopped.
- Transfer the mushroom mixture to a medium bowl.
- Stir in the Parmesan.
- Season the pesto with salt and pepper, to taste.
- If not using mushroom pesto right away, cover tightly with plastic wrap to prevent possible discoloration of mushrooms.
- Preheat a grill pan to medium-high heat.
- Arrange the bread slices on pan, cut-side down.
- Brush the remaining 1/4 cup of oil over the bread slices.
- Cook until pale golden and crisp, about 5 minutes.
- Alternatively, you can toast the bread in the oven.
- Preheat the oven to 375 degrees F.
- Arrange the bread slices on 2 heavy large baking sheet.
- Brush the remaining 1/4 cup of oil over the bread slices.
- Bake until pale golden and crisp, about 15 minutes.
- Spread the mushroom pesto over the crostini.
- Arrange the crostini on a platter and serve.
Nutrition Facts : Calories 236.6, Fat 7.9, SaturatedFat 1.4, Cholesterol 1.2, Sodium 413, Carbohydrate 34.5, Fiber 2.3, Sugar 0.5, Protein 6.8
PENNE WITH MUSHROOM PESTO
Steps:
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- Make pesto:
- In a 10- to 12-inch non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté mushrooms with Worcestershire sauce, Sherry, and salt and pepper to taste, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.
- In a food processor purée mushroom mixture with garlic, pine nuts, Parmesan, and remaining 3 tablespoons oil. Add parsley and blend until parsley is chopped fine. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.
- Cook pasta in boiling water until al dente. Reserve 1 cup cooking water and drain pasta.
- In a large bowl whisk together pesto and 2/3 cup reserved hot cooking water. Add pasta and toss well, thinning pesto, if necessary, with remaining reserved cooking water.
EXOTIC MUSHROOM PESTO PASTA
This simple dish is perfect for a light, yet filling lunch. The mix of Exotic Mushrooms gives this relatively simple dish an interesting dimension and delicious flavours. For more Exotic Mushroom recipes, visit www.mushroommeals.co.uk!
Provided by lhood13
Time 15m
Yield Serves 6
Number Of Ingredients 5
Steps:
- Boil the pasta for 5 minutes then drain, and set aside
- Gently fry the shallots until soft
- Slice the Shiitake mushrooms, trim and separate the Buna Shimeji and Shiro Shimeji, and then slice the Eryngii lengthways before adding to the pan along with the shallots- fry for 4 minutes
- Spoon the creme fraiche into the pan along with the pesto and gently mix the ingredients together
- Add the pasta to the pan and mix until the pasta is coated in the sauce, serve with a green side salad and garlic bread for a delicious Italian meal
PESTO-STUFFED GRILLED PORTOBELLOS
Pesto-stuffed grilled portobellos make for the perfect summer outdoor meal. It stands alone as vegetarian fare if you serve it with fresh fruit (such as watermelon chunks and blueberries); I love it with cedar-plank grilled salmon as well. You will think you've died and gone to heaven.
Provided by Larry Short
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Remove stems from mushrooms and finely chop stems.
- Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
- Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.
Nutrition Facts : Calories 282.3 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 4.1 g, Protein 14.5 g, SaturatedFat 6.4 g, Sodium 296.8 mg, Sugar 4.5 g
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MUSHROOM PESTO PASTA - THE LAST FOOD BLOG
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5/5 (8)Total Time 30 minsCategory DinnerPublished 2020-05-10
- Add the spinach, basil, pine nuts, grated vegetarian parmesan and minced garlic to a food processor and blend until everything is roughly blended.With the food processor running slowly pour the extra virgin olive oil into the processor. Once the oil has been incorporated stop blitzing.Add the lemon juice, salt and pepper then blitz one more time very briefly. Set aside until you are ready to use it.
- Melt about a third of the butter in a large frying pan, add half the mushrooms. Cook over medium heat until browned, flip the mushrooms using the pan. Once the mushrooms are brown transfer them to a bowl. Repeat with the remaining mushrooms.Once all the mushrooms are cooked return the mushrooms in the bowl to the pan along with 2 cloves of minced garlic, 1 tablespoon of fresh thyme leaves and a pinch of salt and black pepper.Toss the pan once or twice until the garlic is cooked, this should only take a minute or two.
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#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #sauces #condiments-etc #vegetables #european #dinner-party #vegetarian #italian #dietary #low-sodium #low-calorie #low-carb #savory-sauces #mushrooms #low-in-something
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