Organic Pistachio and Pesto Stuffed Mushrooms
The delightful combination of pistachios and pesto breathe new life into organic stuffed mushrooms.
PREP TIME:
COOK TIME:
SERVES: 12
Ingredients
Use organic ingredients where possible.
Pesto:
- 2 cups packed basil leaves
- 1⁄3 cup unsalted pistachios, shelled
- 1⁄3 cup extra virgin olive oil
- 1⁄3 cup grated Parmesan cheese
- 1 teaspoon Simply Organic® Garlic Powder
- a pinch of salt
Mushrooms:
- 12 whole mushrooms (white, cremini or baby bella variety)
- 1⁄3 cup unsalted pistachios, shelled
- 2 tablespoons olive oil
- 2 packed cups spinach, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon Simply Organic® Coarse Black Pepper
- 1⁄2 cup cream cheese, room temperature
- 2 tablespoons pistachio pesto (see ingredients above)
- 1⁄4 cup Parmesan cheese, grated
- baby arugula and extra Parmesan cheese (for garnish, optional)
Directions
For the pesto:
- In a high-speed blender, place all the pesto ingredients and blend on high until desired consistency is reached (should be thick). Set aside.
For the mushrooms:
- Preheat oven to 375 degrees.
- From each mushroom, remove the stem. Set the stems aside for later.
- Using a teaspoon, dig out just enough of each mushroom interior to create a cavity for the filling, being careful not to puncture a hole in the base.
- Wash the mushrooms, pat dry and set aside.
For the mushroom filling:
- Combine the mushroom stems and pistachios. In a food processor or with a knife, pulse or chop until the nuts and stems are in small pieces.
- In a large skillet, over medium-high heat, add 1 tablespoon olive oil.
- Once the skillet is hot, add the mushroom and nut mixture. Sauté for 4 to 5 minutes, until the mushrooms begin to brown.
- Add the spinach, salt and pepper. Stirring frequently, sauté for 2 to 3 minutes, until the spinach has wilted.
- Remove from heat and allow to cool.
To assemble:
- In a medium-size bowl, combine the cream cheese, pesto, Parmesan cheese and cooled spinach mixture.
- Stuff each mushroom with 1 tablespoon filling.
- Wipe out the skillet used to make the filling and place the stuffed mushrooms into it.
- Over the mushrooms, drizzle the remaining olive oil.
- Bake for 18 to 20 minutes, until the mushrooms brown on the bottoms and the filling is warm.
- Top the mushrooms with additional black pepper and garnish with baby arugula and Parmesan cheese, if desired. Serve with leftover pesto.
Chef Suggestions
- To save time, prepare the pesto and filling up to 24 hours in advance.
- If the mushroom filling begins to stick to the skillet, add a drizzle of oil to the pan.
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