Pesto Stuffed Mushrooms

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I found this recipe on the internet (cdkitchen, I think) quite awhile ago and it’s been sitting in my “to-try” pile.  I had some pesto in the fridge that I needed to use up so I finally tried the recipe.  It’s delicious!  It’s easy to make and would be perfect for a party or to have as a side dish like we did. I cut the recipe in half.

Pesto Musrooms Added

Pesto Stuffed Mushrooms

24 large mushrooms, cleaned and stems removed and saved for the stuffing
melted butter (a couple of tbsps should be enough)
additional 3 tbsps butter
2 tbsps minced onions
1 clove garlic, minced
3/4 cup pesto
1/4 cup breadcrumbs
melted butter (a couple of tbsps should be enough)
Parmesan cheese, optional

After removing stems from caps, brush mushrooms with the melted butter and place in a lightly greased pie plates or baking dish.

Mince the stems.

In a skillet, melt the butter and saute the stems, onions, and garlic until softened. Combine this mixture with the pesto and breadcrumbs, mixing well. Spoon the mixture into the caps, mounding it. Sprinkle with grated cheese if desired.

Bake at 400º for 10 to 15 minutes until tender and lightly browned. Serve immediately.

Makes 12 servings of 2 caps per serving.

Pesto Mushrooms 2 Added

Happy Cooking!

My Signature

Dill Dip

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Dill dip is one of my most favorite things in life.  I tried this new recipe and it was delish but made such a small amount.  The amount turned out to be perfect for this event  but it didn’t even fill up the green pepper I served it in.  Next time, I would double it.

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Dill Dip

1/2 cup mayonnaise
1/2 cup sour cream
1 tsp dill weed
1 tsp seasoning salt
1/4 tsp onion salt
1/2 tsp Worcestershire sauce
1 tbsp dried minced onion
1 tbsp dried parsley
1/4 tsp hot pepper sauce
1 large green bell pepper

Mix all ingredients, except green pepper, together in a bowl and cover and chill for at least 2 hours or the day before.

To serve, slice off the top of the green peper, gently remove ribs and seeds, spoon dip into pepper and sprinkle with fresh minced dill or chives. Place green pepper on serving platter and surround with cut-up veggies.

Makes 1 cup dip

Happy Cooking!

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Mushroom Bread

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I LOVE mushrooms ~ I think I could eat them in anything.  This recipe is more like a pizza than it is bread but either way it meets my easy and delicious criteria.  Of course, you can use any type of mushroom you like.

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Mushroom Bread

1 pkg Recipe Creations crescent dough by Pillsbury
2 cups sliced fresh mushrooms
3 tbsps butter, melted
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
sprinkling of Italian seasoning and garlic powder to taste

Preheat oven to 375º.

Roll out dough on a lightly greased cookie sheet.

Toss sliced mushrooms in butter to coat and arrange on dough. Sprinkle with cheeses and seasonings.

Bake for 20 minutes.

Cut into squares and serve warm.

Serves 6-8

Happy Cooking!

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