Ingredients
- 24 medium crimini mushrooms (ok to substitute white mushrooms ), stemmed, (save the stems) cleaned and dried
- 3 tablespoon olive oil
- 1 clove garlic, minced
- 1 clove shallot, minced
- 1/2 cup (3 ounces) prosciutto, finely chopped
- 1/2 cup parmesan cheese, grated
- 1/4 cup bread crumbs
- 1 cup large egg, lightly beaten
- 2 tablespoon sundried tomato pesto (recipe follows)
- 24 medium crimini mushrooms (ok to substitute white mushrooms ), stemmed, (save the stems) cleaned and dried
- 3 tablespoon olive oil
- 1 clove garlic, minced
- 1 clove shallot, minced
- 1/2 cup (3 ounces) prosciutto, finely chopped
- 1/2 cup parmesan cheese, grated
- 1/4 cup bread crumbs
- 1 cup large egg, lightly beaten
- 2 tablespoon sundried tomato pesto (recipe follows)
- 4 garlic cloves
- 2 cup fresh basil, loosely packed
- 1/2 cup pine nuts, toasted
- 3 ounce freshly grated parmigiano cheese
- 8 ounce sundried tomatoes in oil
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Preparation
Baking Directions:
For mushrooms:Sauté mushroom stems, garlic and shallot in olive oil until the stems are tender, about 8 minutes, remove from heat and transfer to a large bowl.
Add the remaining ingredients.
Preheat oven to 400 degrees.
Lightly grease a shallow baking dish.
Fill each mushroom cap with mixture, mounding it slightly.
Place in prepared baking dish in a single layer.
Refrigerate or freeze at this point, if desired.
Bake in a 400 degree oven for 20 minutes until the mushrooms are tender and they begin to turn brown.
Before serving, garnish with a small dot of pesto.
Serve immediately!For pesto:1. Process all ingredients in a food processor until smooth.
2.Refrigerate for up to 7 days or freeze for later use.