Pesto Stuffed MushroomsWritten by Karen on December 28th, 2009
I’m sure you’re all planning enticing New Year’s Eve menus…and this dish will definitely fit the bill! I adapted the recipe from another local nutritionist, Cheryl Forberg, who is the consultant for “The Biggest Loser.” Cheryl creates dishes which are seasonal and satisfying…and just so happen to be good for you. Sound familiar?
Walnut Arugula Pesto Stuffed Mushrooms – Makes 18
Here you start the year off right, as you indulge without breaking the scale. And for extra health bennies, the walnuts give you a dose of Omega 3s, arugula offers vitamin A, and lemon and mushrooms help support the immune system. Caution: these will disappear in seconds, so I suggest making a double batch.
1/2 ounce dried mushrooms (such as porcini or shiitake)
1 cup roughly chopped cremini mushrooms
2 ounces fresh arugula, chopped
3 garlic cloves, minced
2 TB chopped walnuts, toasted
2 TB olive oil
3 TB freshly grated Parmesan cheese, divided
1 tsp. lemon zest
1/4 tsp cayenne pepper
1/4 tsp sea salt
Freshly ground black pepper
18 cremini mushrooms, about 1 1/2-inches in diameter, stems removed and hollowed out
1. Preheat oven to 350F.
2. Combine dried mushrooms and warm water to cover. Let stand until mushrooms are tender, about 20 minutes. Gently squeeze to remove water.
3. Combine dried mushrooms, chopped cremini mushrooms, arugula, garlic and walnuts in food processor. Pulse until coarsely chopped. Add oil, 1/2 cheese, lemon, cayenne, salt and pepper. Pulse to combine.
4. Place cremini mushroom caps on a baking sheet. Spoon 1 heaping teaspoon arugula mixture into each cap and top with remaining cheese. Bake 10 minutes.