Mrs. Regueiro's Plate: Stuffed Mushrooms with Sun-Dried Tomato Pesto

Tuesday, August 9, 2011

Stuffed Mushrooms with Sun-Dried Tomato Pesto

My latest food obsession is sun-dried tomatoes. I can guarantee it’s a product that I have been buying for the past couple of weeks. I have been in love with the tangy bite it brings to any dish. I find myself instantly drawn to recipes that feature sun-dried tomatoes, or adding them to recipes, too. I loved the slight hint of them in one of my favorite appetizers – caprese on a stick. Or adding them to my Duo Tomato pasta, it intensifies that buttery and roasted sweetness of the tomatoes to another level. 

This appetizer was a no-brainer to prepare, and I found myself enjoying them as soon as they were out of the oven. With one quick bite, you taste the ooey gooey Fontina cheese paired with the savory sun-dried tomato pesto and the crunchy bits of panko – it’s melt in your mouth tasty. You might find yourself stuffing your face with them all night long. These stuffed mushrooms are bursting with flavor and a great addition to any meal, party or just because you love sun-dried tomatoes.

Mmmm-mmm!

Stuffed Mushrooms with Sun-Dried Pesto

Stuffed Mushrooms with Sun-Dried Tomatoes
Printable Recipe
Adapted from Gimme Some Oven
Ingredients:
Stuffed Mushrooms:
8 ounces button mushrooms
¼ cup sun-dried tomato pesto
¼ cup Panko breadcrumbs
½ cup Fontina cheese


Sun-Dried Tomato Pesto
1 (24 ounce) jar of sun-dried tomatoes in oil
6 cloves garlic, peeled (or about 3 tsp. minced)
½ cup walnuts
½ cup pine nuts
¼ cup fresh sage leaves
¼ cup fresh basil leaves
8 ounces Parmesan cheese, grated
1 cup olive oil
salt and pepper to taste


Preparation:

Prep the Sun-Dried Tomato Pesto:
Place the sun-dried tomatoes, garlic, walnuts, pine nuts, basil, sage, and Parmesan in a food processor, and pulse until blended. Slowly stream in the olive oil, then season to taste with salt and pepper. Use pesto immediately, or refrigerate for up to one week, or freeze.


To Make The Stuffed Mushrooms:


Preheat oven to 350 degrees.


Carefully remove and discard the stems of the mushrooms, then clean with a damp towel. Spoon a teaspoon or so of the sun-dried pesto in the mushroom hole. Top with Fontina cheese and add a pinch of panko bread crumbs.


Bake for about 15 minutes, until the cheeses has melted and filling is warm. Serve immediately.

Review: Simply delicious, and anything with cheese and sun-dried tomato pesto is a double win dish for me!

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