Double Stuffed Pesto Mushrooms

As you know, I’m freakishly obsessed with mushrooms at the moment.  They were never one of my favorite foods growing up, so I’m having a bit of a mushroom renaissance.  Now that I’ve realized I love them, I just can’t get enough.  And it doesn’t hurt that I now fully understand all of their nutritional benefits – immune-boosting and cancer-fighting up the wazoo!

This recipe is literally mushrooms stuffed with more mushrooms – and a generous amount of pesto and aromatic red onions and garlic.  It is earthy and savory and downright delicious.  It’s also gluten-free and easy to make with or without dairy, so it can accommodate a range of eaters.

Double Stuffed Pesto Mushrooms Ingredients (serves 2 – 4):

6 small stuffing portabello mushrooms
2 cups finely chopped cremini, baby bello, shiitake, or white button mushrooms
1 red onion, finely chopped
5 cloves of garlic, finely chopped
1/2 cup basil pesto (dandelion green pesto or garlic scape pesto would also be tasty!)
1 tsp. olive oil
optional: 1/4 cup grated parmesan, pecorino, or romano cheese

Directions (45 minutes):

Finely chop the onion, garlic, and little mushrooms.  Remember not to wash the mushrooms under the water or they will get soggy.  Instead, use a damp towel or mushroom brush to wipe each one.  And don’t go crazy over any remaining specks of dirt – a little dirt is good for you.

Saute the chopped onion, garlic, and mushrooms in olive oil on medium/high.  Add the pesto and mix well. Continue cooking for 7 – 10 minutes, or until the mushrooms are cooked through.

While the filling is cooking, use your fingers to pull out the stems from the portabellos.  You should be able to wiggle them until they pop out, but feel free to use a knife if you need help.

Stuff each portabello with the pesto mushroom filling.  Really pack it in there!

If you’re using cheese, add a sprinkle to the top of each mushroom before popping them in the oven.

Bake at 400 degrees for 30 minutes, or until lightly crisped on the top.

Serve the mushrooms warm when they come out of the oven, or reheat them for a later meal.  They make excellent leftovers or make-ahead meals.

These can be served as fancy appetizers at a party, or as part of a meal.  We had 2 – 3 each with a big green salad for a lovely spring dinner.  The full flavors and rich meaty texture makes them quite satisfying.

If you’re joining me on the mushroom bandwagon, here are a few other recipes to keep you going –

Balsamic Mushroom Toasts

Spring Quesadillas

French Lentils with Chanterelles