Mushroom Caps with Pesto
Yield
2 dozenPrep
25 minCook
10 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
mushrooms
fresh |
|
| ½ | cup |
walnuts
or pine nuts |
|
| 2 | cups |
basil
snipped, fresh |
*
|
| ½ | cup |
Parmesan cheese
grated |
|
| 4 | each |
garlic cloves
peeled |
|
| ¼ | cup |
olive oil
|
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
mushrooms
fresh |
|
| 118 | ml |
walnuts
or pine nuts |
|
| 473 | ml |
basil
snipped, fresh |
*
|
| 118 | ml |
Parmesan cheese
grated |
|
| 4 | each |
garlic cloves
peeled |
|
| 59 | ml |
olive oil
|
|
| 1 | x |
black pepper
|
*
|
Directions
Preheat oven to 425 degrees F.
In a food processor bowl or blender container, Place the oil, chopped nuts, basil, parmesan cheese, and garlic.
Process or blend until smooth.
Add pepper to taste.
Remove and discard stems from mushrooms.
Clean mushrooms.
Spoon a rounded teaspoon of pesto into each mushroom cap.
Place a walnut half or several pine nuts atop each.
Bake for about 10 minutes or until hot.
Drain on a paper towel.
Serve warm.
