Arugula Pesto Stuffed Mushrooms

By Debe Pendice

Ingredients
  • 1/2 ounze dried mushrooms( such as porcini or shitake)

  • 1 cup roughly chopped cremini mushrooms

  • 2 ounzes fresh arugula, chopped

  • 3 galic cloves, minced

  • 2 tablespoons chopped walnuts, toasted

  • 2 tablespoons olive oil

  • 3 tablespoons freshly grated romano cheese, divided

  • 1/4 teaspoon salt (optional)

  • Freshly ground black pepper

  • 18 cremini mushrooms, about 1 1/2 inches in diameter, stems removed

Directions
  1. Preheat oven to 350 degrees F

  2. Combine dried mushrooms and warm water to cover. Let stand until mushrooms are tender, about 20 minutes. Gently squeeze to remove water.

  3. Combine dried mushrooms, chopped cremini mushrooms, arugula, garlic and walnuts in food processor. Pulse until coursely chopped. Add oil, cheese, salt and pepper. Pulse until combined.

  4. Place cremin mushrooms caps on a baking sheet. Spoon 1 heaping teaspoon arugula mixture into each cap. Bake 10 minutes.

  5. Makes 18 stuffed mushrooms


Nutritional Facts

Servings
1
Per Mushroom
Calories
35
Fat
0g
Protein
1g
Cholesterol
0mg
Carbohydrates
2g
Sodium
55mg

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2 replies

Avera
Avera 2009-01-09 22:50:32 -0600 Report

This is one of those recipes where it will be hard to share with anybody! lol It is both low in carbs and calories. I can see making this with nobody at the house. I'll make them and then sit and watch TV while trying to eat all of them. lol