Imagine biting into a perfectly roasted mushroom, bursting with a creamy, aromatic basil pecan pesto that dances on your taste buds. These Basil Pecan Pesto Stuffed Mushrooms are not just an appetizer; they're a culinary experience that transforms ordinary ingredients into an extraordinary dish. Whether you're hosting a dinner party or looking to elevate your weeknight cooking, this recipe promises to impress even the most discerning food lovers with its rich flavors and elegant presentation.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 large mushrooms, stems removed
- 1 cup fresh basil leaves
- 1/2 cup pecans
- 1/2 cup Parmesan cheese
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Carefully clean the mushrooms using a damp paper towel. Gently remove the stems and create a hollow space for the pesto filling, being careful not to break the mushroom caps.
- In a food processor, combine fresh basil leaves, pecans, Parmesan cheese, olive oil, salt, and pepper. Pulse until the mixture becomes a smooth, consistent pesto with a slightly textured consistency.
- Using a small spoon, generously fill each mushroom cap with the basil pecan pesto mixture. Ensure the filling is packed tightly and slightly mounded on top.
- Arrange the stuffed mushrooms on the prepared baking sheet, leaving a small space between each mushroom to allow even heating.
- Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the pesto filling is lightly golden and heated through.
- Remove from the oven and let cool for 2-3 minutes. This allows the filling to set and prevents burning your mouth.
- Optional: Garnish with additional grated Parmesan cheese or fresh basil leaves before serving for extra flavor and visual appeal.
- Serve warm as an appetizer or side dish. Best enjoyed immediately while the mushrooms are still hot and the pesto is creamy.
Tips
- Choose the Right Mushrooms: Select large, firm mushrooms with intact caps to ensure they can hold the pesto filling without falling apart.
- Prep Like a Pro: Clean mushrooms gently with a damp paper towel instead of washing them, which can make them soggy.
- Pesto Perfection: Toast the pecans briefly before blending to enhance their nutty flavor and add depth to the pesto.
- Even Filling: Use a small spoon or piping bag to distribute the pesto evenly, creating a consistent and attractive look.
- Avoid Overcrowding: Leave space between mushrooms on the baking sheet to ensure they roast evenly and develop a nice golden color.
- Watch the Baking Time: Keep an eye on the mushrooms to prevent burning, as oven temperatures can vary.
- Serve Immediately: These stuffed mushrooms are best enjoyed hot, straight from the oven when the pesto is creamy and the mushrooms are tender.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 5g
Protein: 8g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 10mg
