Baked Pesto-Stuffed Mushrooms

  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Baked pesto-stuffed mushrooms.Very easy vegetarian recipe.This dish is incredibly quick in halogen (turbo) oven.

Ingredients

  • 6 slices fresh white bread,crust removed and broke into pieces
  • 4 tablespoons green pesto sauce
  • 6 large portabello mushrooms,stalks trimmed and discarded
  • 2 tablespoons olive oil
  • freshly squeezed lemon juice of 1 lemon
  • salt and freshly ground black pepper
  • basil leaves

Method

Step 1

Place white bread pieces in food processor. Process to make coarse breadcrumbs.

Step 2

In a mixing bowl,combine processed breadcrumbs and pesto sauce. Stir well and season to taste with salt and black pepper. Set aside.

Step 3

Brush mushroom caps on both sides with olive oil. Sprinkle with lemon juice and place in an ovenproof dish.

Step 4

Place the low rack in the halogen oven. Preheat oven to 392º F(200ºC). Arrange dish of mushrooms on low rack and cook for 5-7 minutes or until mushrooms are tender.

Step 5

Remove cooked mushroom caps from turbo oven. Fill each mushroom with pesto stuffing. Return to halogen oven and cook for additional 3-5 minutes or until breadcrumbs have browned.

Step 6

Remove from the oven. Garnish with fresh basil leaves. Serve hot.

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