Pistachio and Pesto-Stuffed Mushrooms
Total Time: 01h 00m
Hands-on Time: 00h 30m
Makes: 12 servings
Pesto, pistachios and Parmesan cheese! Plus basil, spinach and baby arugula. Need we say more? This stuffed mushrooms recipe has it all.
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Ingredients
- For the Pesto:
- 2 cups packed basil leaves
- 1/3 cup unsalted pistachios, shelled
- 1/3 cup olive oil
- 1/3 cup grated Parmesan cheese
- 1 teaspoon Simply Organic® Garlic Powder
- 1 pinch sea salt or pink Himalayan salt
- For the Mushrooms and Pistachio Filling:
- 12 whole mushrooms (white, cremini or baby bella variety), rinsed, patted dry, stems removed and reserved
- 1/3 cup unsalted pistachios, shelled
- 1 tablespoon olive oil
- 2 packed cups spinach, chopped
- 1/4 teaspoon sea salt or pink Himalayan salt
- 1/4 teaspoon Simply Organic® Black Pepper
- For Assembly:
- 1/2 cup cream cheese, at room temperature
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 1 tablespoon olive oil
- Baby arugula, for garnish
Directions
- In a high-speed blender, combine basil, pistachios, olive oil, Parmesan cheese, garlic powder and salt. Blend on high until smooth.
- 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.
- In a food processor, combine mushroom stems and pistachios. Pulse until finely chopped.
- 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.
- Add spinach, salt and pepper. Sauté, stirring frequently, for 2 to 3 minutes, until spinach has wilted.
- Remove from heat and allow to cool.
- Preheat oven to 375 degrees.
- In a medium-sized bowl, combine cream cheese, pesto, Parmesan cheese and spinach mixture.
- Stuff each mushroom with 1 tablespoon filling. Wipe out skillet and evenly spread stuffed mushrooms in it. Drizzle olive oil over mushrooms.
- Bake for 18 to 20 minutes, until mushrooms brown on the bottom and filling is warmed.
- Garnish with baby arugula and Parmesan cheese, then serve with leftover pesto.
- To decrease the prep time before serving, prepare the pesto and filling up to 24 hours in advance.
