Spinach Walnut Pesto And Pignolia Cheese Stuffed Mushrooms Recipes

Steps:

• Preheat the oven to 375 degrees F.
• For the filling: In a medium pot, heat the olive oil over medium heat. Add the spinach and cook, stirring constantly, until just wilted, about 2 minutes. Add the cheese, garlic and red pepper flakes. Cook over medium heat, constantly tossing and stirring, until the cheese melts and everything is mixed together, another 2 to 4 minutes. Season lightly with a pinch of salt and a few grinds of pepper.
• For the topping: In a food processor, add the breadcrumbs, walnuts, a pinch of salt and a few grinds of pepper. Pulse to combine, then, with the motor running, slowly drizzle in the olive oil. The mixture should be crumbly and easy to sprinkle.
• For the mushrooms: Stuff each mushroom with an equal amount of the filling. Sprinkle an equal amount of topping over each mushroom. Place on a baking sheet and bake until the tops are golden and the mushrooms are cooked through, 8 to 10 minutes.

Steps:

• Preheat the oven to 425 degrees F.
• If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
• Melt the butter in a large skillet over medium-high heat. Add the chopped mushroom stems and spinach and cook, stirring occasionally, until just soft and wilted, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
• Add the feta and basil to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
• Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

Steps:

• Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.

Steps:

• Preheat oven to 375˚F (190˚C).
• Remove the stems from the mushrooms. Place the top half on a baking sheet.
• Mince the stems.
• Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
• Add the spinach, cook until it wilts.
• Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
• Take a spoonful of the spinach mixture and fill each mushroom top.
• Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
• Bake for 12-15 minutes or until golden brown.
• Enjoy!

Steps:

• Place all ingredients in a food processor and pulse several times until coarsely chopped. Scrape sides of bowl from time to time. Process continuously until the sauce is smooth.
• If the pesto is too thick, add a little hot water and pulse again.
• At this point, you can either freeze the pesto for future use or toss immediately with prepared, hot spaghetti noodles.
• Serve with crusty bread and a good white wine.

Steps:

• In a skillet, cover and cook shallots in oil and butter for about 3 minutes, until tender.
• Preheat oven to 400 degrees F.
• Add walnuts, garlic and spinach to onions; cook another 10 minutes, stirring constantly, then remove fromheat and add Swiss and feta cheeses, thyme, oregano, salt and pepper to taste (feta is salty; go easy--).
• In a large baking dish, arrange mushroom caps cavity-up.
• Spoon spinach-walnut-cheese mixture evenly into caps.
• Sprinkle Parmesan cheese on tops and bake uncovered for about 10 minutes or until filling is browned a little and mushrooms are hot.

Steps:

• Mushrooms: Remove the mushroom stems by gently twisting them off. mushrooms are like little sponges, so you don't want to rinse them in the sink; instead, use a lightly damp cloth to wipe off any dirt on the caps. Marinade: 1. In a small bowl, combine all the marinade ingredients. 2. place the mushrooms in a baking pan and pour the mixture over them. Use your hands to gently coat the mushrooms iwth the marinade and set aside for 15 minutes. if using large mushrooms, let sit in the marinade for 1 hour. CHEESE: Process all the ingredients in a blender until smooth. Add more water if needed, 1 tablespoon at a time, but it's best to keep it thick. PESTO: Place the spinach, oil, garlic, lemonjuice and salt into a food processor and blend until smooth. Scrape down the sides of the container with a spatula as needed. Add the walnuts and Pulse until Incorporated but still chunky. ASSEMBLY: For each mushroom cap, gill with pignolia cheese followed by a dollop of pesto. place the stuffed mushrooms on a dehydrator tray lined witha nonstick sheet and warm at 110 f for 2-3 hours. Add an hour if using large mushrooms. serve immediately