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.
- 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
Place white bread pieces in food processor. Process to make coarse breadcrumbs.
In a mixing bowl,combine processed breadcrumbs and pesto sauce. Stir well and season to taste with salt and black pepper. Set aside.
Brush mushroom caps on both sides with olive oil. Sprinkle with lemon juice and place in an ovenproof dish.
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.
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.
Remove from the oven. Garnish with fresh basil leaves. Serve hot.