There are many stuffed mushrooms recipes. Many of stuffed mushrooms recipes have two things in common: they are simple to make and delicious.
I often make stuffed mushrooms using pesto Genovese, and I serve it on a thin slice of bread. This is an excellent snack. It is easy to make, quick to prepare and really tasty.
This recipe is so simple that some wouldn't even considered it a recipe. But it makes a great snack and I think it is worth sharing. You can assemble stuffed mushrooms ahead, keep them refrigerated and just bake them at the last moment.
Stuffed mushrooms recipe (10 pieces)
- 10 slices of a good bread (preferably baguette)
- 10 portobello mushroom‘s caps (medium size caps)
- pesto Genovese
- minced parsley or other similar herbs
- olive oil
Pop out the stems, clean the cap thoroughly with a rag. Never clean your mushrooms with water.
Roast the mushrooms on both sides in the frying pan at maximum temperature. Add a pinch of salt. When mushrooms are golden brown, they are done. Remove from the fire and put aside.
Arrange them on a plate with a paper towel on it to absorb the excess of oil.
Cut thin slices of bread. Arrange slices of bread onto the sheet pan. Put a drop of olive oil on each of them. Add a pinch of minced Mediterranean herbs (basil, parsley, or similar). Spread thin layer of pesto Genovese over each slice of bread.
Fill up the mushroom's caps with pesto genovese. Press slightly to get it down into the cavity. The easiest way to stuff mushroom's caps with the filling is with a tea spoon or cheese knife.
Lay all the mushroom caps upside down on each slice of bread. Add some minced parsley and put in the oven.
Bake for 15-20 minutes at 220 degrees. Serve warm with a nice glass of white wine.