Mushrooms stuffed with pesto
Ingredients
- Ingredients
- 8 large button Mushroom
- 50 grams Pine nuts
- 3 garlic cloves
- 120 milliliters olive oil
- 2 bunches Arugula (each about 30 grams)
- 50 grams grated Parmesan
- ½ tsp lemon zest
- salt
- freshly ground peppers
Preparation steps
Clean mushrooms and cut out stems with scissors or a knife. Chop stems into small cubes.
Heat 2 tablespoons of oil in a pan and brown mushroom caps on both sides. Drain on paper towels.
Toast pine nuts in a dry pan until golden brown. Remove from pan and set aside.
Peel and finely chop garlic. Heat 1 tablespoon of oil in a pan and saute garlic and chopped mushroom stems for a few minutes. Rinse and spin dry arugula.
Place arugula, pine nuts, garlic and mushroom mixture and the rest of olive oil in a blender and puree. Add Parmesan cheese and lemon zest, season with salt and pepper to taste.
Stuff mushroom caps with pesto, arrange in a greased baking pan and bake in preheated oven at 200°C (approximately 400°F) for about 8-10 minutes.
Transfer to plates and serve with fresh ciabatta, if desired.