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Grilled Mushrooms Stuffed with Homemade Basil Pesto

2018-09-09
  • Yield: 8 ounces
  • Servings: 10
  • Prep Time: 30m
  • Cook Time: 15m
  • Ready In: 45m

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Grilled Mushrooms Stuffed with Homemade Basil Pesto

Ingredients

  • 8-ounces fresh mushrooms, cleaned and stemmed, reserving stems
  • 4-ounces melted butter
  • 1 cup fresh basil leaves, lightly packed
  • 1 tablespoon toasted pine nuts, cooled
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 medium garlic clove
  • 1/8 teaspoon freshly ground black pepper

Method

Step 1

Into a sprayed, 10-inch Lodge cast iron pan, place the mushrooms. Brush all sides of mushrooms with melted butter.

Step 2

Into the bowl of a food processor, mix basil leaves, toasted pine nuts, Parmesan cheese, extra virgin olive oil, garlic clove and black pepper. Whirl until blended yet slightly chunky.

Step 3

(Pesto will stay fresh when covered in refrigerator for one week or when frozen for three months in an airtight container. )

Step 4

Heat grill or oven to 350 degrees. Fill each mushroom cavity with pesto but do not overfill. Cook for about 15 minutes and serve warm in the cast iron pan.

lodgemfg.com

Pesto-Stuffed Mushrooms

 

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