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Pesto Stuffed Mushrooms

Developed by Greg Strahm

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Serves:
12
Yield:
24 pieces
If using larger baby bella mushrooms you can serve two per guest as a first course.

Ingredients:

  • 24 medium:
    cremini mushrooms, stems removed and reserved
  • 2 tablespoons:
    olive oil
  • 1 medium:
    shallot, quartered
  • splash:
    marsala, to deglaze pan
  • 2/3 cup:
    panko crumbs, can be seasoned
  • 1/2 cup:
    gorgonzola cheese, crumbled
  • 1/2 cup:
    pesto Genovese
  • 1/2 cup:
    Parmigiano-Reggiano, grated

Directions:

  • Preheat oven to 425°F:

  • 1:

    Place shallot and mushroom stems in food processor and pulse till chopped.

  • 2:

    In a medium saute pan heat oil over medium high heat.

  • 3:

    Add shallot and mushroom mixture to pan and saute until lightly browned and liquid is evaporated.

  • 4:

    Deglaze pan with marsala, remove from heat and place in a bowl to cool slightly.

  • 5:

    Add 2/3 cup Panko (or regular bread crumbs), crumbled cheese, and pesto. Stir to incorporate.

  • 6:

    Fill mushroom caps with a heaping teaspoon of the filling.

  • 7:

    Mix Parmigiano-Reggiano with remaining 1/3 cup panko and sprinkle over top of mushrooms.

  • 8:

    Bake for 20 minutes or until the tops are golden brown.

  • 9:

    Remove from oven and serve.