A friend of mine brought me some freshly picked beautiful mushrooms a few days ago (some of her relatives are working at a mushroom greenhouse farm). Since my kids are not (yet) huge fans of mushrooms, I rarely buy them (other than for my Super Moist Turkey Meatloaf with Mushrooms) and I am always on the lookout for new, enticing, ways to serve them.
These stuffed mushrooms are so good and flavourful and they can be served as little hors d’oeuvres, appetizers and side dish to your barbecued meats and poultry. Since mushroom have a “meaty” texture, you can even have them as a main dish with rice on the side or on a bed of greens for a simple, yet satisfying meal.
- 20 fresh small mushrooms (or 8 large ones)
- 1 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 1/4 cup basil pesto
- 3/4 cup cream cheese
- 1/4 cup Panko breadcrumbs
- 1/4 cup finely grated parmesan cheese
- Salt and pepper
- Pre-heat your oven to 350 F
- Remove the stems from the mushrooms and chop them finely (discard the hard ones)
- Use a damp cloth or paper towel to wash the mushrooms.
- Heat olive oil in a large non-stick skillet. Sauté the chopped mushroom stems and garlic for 5 minutes. Turn the heat to low. Stir in cream cheese and basil pesto. Stir well.
- Spoon about 1 tablespoon of mixture into each mushroom cap. Divide Panko breadcrumbs between all the stuffed mushrooms. Sprinkle with grated parmesan cheese.
- Bake for 18 minutes and 2 minutes at broil for a nicely browned top.