Wednesday, April 30, 2014

Pepita Pesto-Stuffed Mushrooms

I'm sure you are all much relieved that this is the last Easter Brunch entries. These were quite easy to prepare and different than regular stuffed mushrooms - there are no breadcrumbs to be found in there!

Pepita Pesto-Stuffed Mushrooms (adapted from Cooking Light)

20 cremini or white mushrooms, stems removed
2 T olive oil
6 T pepitas - toasted
1 c parsley
1 c cilantro
2 oz parmesan cheese
zest of 1 orange
2 T fresh orange juice
1 clove garlic minced
2 T olive oil
hot pepper flakes to taste
salt/pepper

Heat a large skillet and add a little olive oil.   Place mushrooms in stem side up.  Cook for about 5 minutes.  You will start to see a little liquid gathering in the caps.  Flip over and cook another 5 minutes or so.  Place stem side down on paper towels to drain.
Place 4 T of peptias and the remaining ingredients, except olive oil, into a food processor. Pulse until ingredients are chopped.  With food processor running, drizzle in olive oil. Taste - adjust seasoning.  Fill each mushroom cap with pesto and top with remaining pepitas.  The mushrooms can be browned ahead of time, as well as the pesto.  Refrigerate.  Bring to room temperature before filling.

I love toasting the pepitas.  They are so much fun.  They pop as they toast and sort of plump up.  I usually throw a few extra in the frying pan than the recipe calls for because somehow I end up eating a few (OK quite a few) before they make it into the recipe.

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