Best 7 Dehydrator Pesto Stuffed Mushrooms Recipes

PESTO STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F. Remove and discard mushroom stems.
• Place mushrooms, stem-side up, on a foil-lined baking sheet. Set aside.
• Combine pesto and breadcrumbs in a small bowl. Spoon a heaping teaspoon of the pesto mixture into each mushroom cap.
• Bake the filled caps until heated through and lightly browned, 18 to 22 minutes. Sprinkle with breadcrumbs, if desired.

CHEESE AND PESTO-STUFFED MUSHROOMS

Steps:

• Preheat oven to 375•.
• Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
• In a medium-size mixing bowl, combine cheeses and pesto,*reserving 1/4 cup parmesan cheese for later.
• Stuff the cheese-pesto mixture into the mushroom caps.
• Arrange the caps on a cookie sheet.
• Sprinkle the mushrooms with the reserved parmesan cheese.
• Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
• *Oryou can make lots of small ones if desired.

PESTO-STUFFED MUSHROOMS

Steps:

• 1. Preheat oven to 375 degrees F. Coat a rimmed baking pan with cooking spray; set aside. Wipe mushrooms clean with paper towels; remove stems and discard. Brush inside and outside with olive oil.
• 2. In a medium bowl, combine stuffing mix and the boiling water. Cover and let stand for 5 minutes or until slightly softened. Stir in ricotta, mozzarella, 2 tablespoons of Parmesan cheese, pesto and garlic. Spoon stuffing mixture into mushroom caps. Place caps on prepared baking sheet. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake for 20 to 25 minutes or until golden brown.
• Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee Copyright 2009 SLSH Enterprises, Inc.

STUFFED PORTOBELLO MUSHROOMS WITH EGG AND PESTO

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Use a damp cloth to remove any dirt from mushrooms. Cut stems off and use a spoon to remove gills, being careful not to break sides of the mushrooms. If there is not enough room for an egg, scrape out a bit of the mushroom flesh. Brush mushroom tops with olive oil and place, top-sides down, on the prepared baking sheet.
• Broil in the preheated oven until mushrooms start to release liquid, 5 to 6 minutes. Remove from oven and reduce heat to 400 degrees F (200 degrees C).
• Pour out any accumulated liquid from the mushrooms and pat the insides dry with a paper towel. Return mushrooms to the baking sheet. Lightly brush the foil with additional oil to prevent sticking.
• Spread 1 tablespoon pesto into each mushroom. Gently crack an egg into each mushroom and season with salt and pepper. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until whites are set and egg yolks are done to your liking, 12 to 15 minutes. Garnish with parsley.

PESTO-STUFFED CREMINI MUSHROOMS

Steps:

• Preheat oven to 350°F
• Heat oil in nonstick pan over medium heat.
• Add mushroom stems, and cook 5 minutes, stirring often.
• Break sausage into small pieces, add to skillet and brown 10 minutes, stirring often.
• Transfer mixture to food processor and coarsely chop. Add breadcrumbs and pesto and pulse until just combined. Season with salt and pepper.
• Stuff mushrooms, slightly rounding tops.
• Arrange on an ungreased baking dish.
• Add 1/2 cup water to the dish, tightly cover with foil, and bake 10 minutes. Remove foil and bake 10 minutes more until browned.

PESTO STUFFED MUSHROOM CAPS

Steps:

• Make marinade and marinate mushroom caps for 24 hours.
• Remove mushrooms from the marinade and pat dry with a towel.
• Grind walnuts into small crumbs in a food processor and add the rest of the pâté ingredients.
• Blend until well incorporated, but not completely smooth.
• Spoon a small amount of the pesto pâté into each mushroom, and top with ground pine nuts.
• Serve as-is, or warmed in a dehydrator or very low oven for about an hour.

CHICKPEA PESTO-STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F Toast pine nuts in dry skillet until aromatic and lightly colored. Be careful not to overcook.
• Combine pine nuts and chickpeas in food processor and grind. Add herbs and garlic and purée to a thick paste. Add chickpea liquid and process until blended. Add oil and process until incorporated.
• Add salt and mix. Sprinkle with cheese if desired.
• Remove mushroom stems and reserve for another use; clean mushroom caps. Fill caps with a tablespoonful (use a teaspoon for small mushrooms) of pesto.
• Place mushrooms in a baking dish. Bake until mushrooms are tender, about 15 minutes. Very large mushrooms may take longer to cook.