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Sage Stuffed Mushrooms

Cummulative Rating

Servings
Serves 4.
Difficulty
Easy

Ingredients

1/2 cup fresh sage leaves
1/2 cup fresh Italian parsley
2 cloves garlic
1/4 cup freshly grated parmesan cheese, divided
1/2 teaspoon salt
1/4 cup olive oil
1/2 cup walnuts
1/2 cup gf bread crumbs
Freshly ground black pepper
12 large mushrooms (about 2-1/2 inches in diameter) stemmed

Directions

Preheat oven to 350 degrees F.

In a food processor, combine sage, parsley, garlic, half of parmesan, and salt. Process until blended. Gradually add olive oil. Add walnuts and pulse until walnuts are minced.

Transfer pesto to a medium bowl and stir in gf bread crumbs. Adjust seasonings to taste with salt and freshly ground black pepper. If mixture is too dry and crumbly, add a little water.

Fill mushroom caps with prepared pesto and sprinkle with remaining parmesan cheese.

Bake on a baking sheet for about 15 minutes or until done.

Serve warm.

Tips

You can easily make these ahead and bake them just before guests arrive.

For a delicious variation, you can substitute the sage with basil and the walnuts with pine nuts.

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Posted By Member:
Posted Date: 1/9/2013

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