Pistachio and Pesto-Stuffed Mushrooms

Directions

To Make the Pesto:

1. In a high-speed blender, combine basil, pistachios, olive oil, Parmesan cheese, garlic powder and salt. Blend on high until smooth.

To Make the Mushrooms and Pistachio Filling:

1. Using a teaspoon, dig out just enough of each mushroom interior to create a cavity for the filling, taking care not to puncture a hole in the base.
2. In a food processor, combine mushroom stems and pistachios. Pulse until finely chopped.
3. In a large skillet over medium-high heat, heat olive oil. Add mushroom and pistachio mixture. Sauté for 4 to 5 minutes, stirring frequently, until mushrooms begin to brown. If mixture begins to stick to the skillet, add additional olive oil.
4. Add spinach, salt and pepper. Sauté, stirring frequently, for 2 to 3 minutes, until spinach has wilted.
5. Remove from heat and allow to cool.

To Assemble:

1. Preheat oven to 375 degrees.
2. In a medium-sized bowl, combine cream cheese, pesto, Parmesan cheese and spinach mixture.
3. Stuff each mushroom with 1 tablespoon filling. Wipe out skillet and evenly spread stuffed mushrooms in it. Drizzle olive oil over mushrooms.
4. Bake for 18 to 20 minutes, until mushrooms brown on the bottom and filling is warmed.
5. Garnish with baby arugula and Parmesan cheese, then serve with leftover pesto.


Recipe Tip:

To decrease the prep time before serving, prepare the pesto and filling up to 24 hours in advance.