Baked Pesto-Stuffed Mushrooms
2020-07-13- Cuisine: American
- Course: Appetizer
- Skill Level: Beginner
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- 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.