Parmesan Pesto Stuffed Mushrooms
I definitely have textural and fragrance-related qualms with the ol' mushroom. I do have to hype myself up a little bit before cooking & eating them. I now have a collection of favourite mushroom recipes; such as my Bourguignon, Cassoulet & Irish Stew. I don't know why I haven't shared more stuffed mushroom recipes on here, as I make them quite frequently when cleaning out the fridge. You only have to shove a few unami-ish delicious ingredients into them, and they transform into meaty, savoury boats devoured in two bites or less.
This recipe is as simple as they come, requiring no fancy equipment or large chunks of your time. It's essentially fancy breadcrumbs with a meaty mushroom hanging off it's butt, hm! Or an upside-down mushroom on toast!
- 10 medium cap mushrooms
- 2 thick slices bread (GF or not), or equivalent
- small handful parsley, finely chopped
- 1 large spring onion, finely sliced
- 1/4 cup grated vegan cheese (I went with parmesan, but a cheddar also works)
- 1 tbsp vegan basil pesto
- drizzle garlic olive oil (or regular olive oil)
- salt & pepper
- Preheat your oven to 180C/360F.
- Carefully snap the stem out of each mushroom, and place the mushroom caps upside-down on a lined baking tray.
- Blend the bread slices in a food processor to form bread-crumbs. Remove the blade and add the chopped parsley, spring onion, cheese, pesto, a generous drizzle of garlic olive oil & a healthy grind of salt & pepper. Mix with a spoon to thoroughly combine.
- Fill each mushroom cap with the filling, packing the mixture into each cup and then slightly over filling it. Place all the mushrooms back on the lined tray & drizzle with more olive oil.
- Bake for 30 minutes or until golden, bubbly (if the vegan cheese you've chosen melts), the mushrooms tender and smelling sensational!