Stuffed mushrooms, oh the joy they bring! These little flavor-packed orbs—filled with blue cheese and pesto—are like a tiny burst of happiness on a plate. Imagine them as the life of the appetizer party, maybe even the cool cousin of the classic deviled egg.
Steps
- Preheat your oven to 350°F or get your smoker ready. Detach and discard the stems from the mushrooms, then wipe the mushrooms clean using a damp cloth.
- Fill the cavity of each mushroom with approximately 1/2 teaspoon of sun-dried tomato pesto. Add crumbled blue cheese on top, followed by a small amount of Panko breadcrumbs.
- Place the stuffed mushrooms in the oven or smoker and cook them for about 15 minutes. They are ready when the cheese starts melting and the filling is heated through. Serve them immediately for best enjoyment.
- To prepare the sun-dried tomato pesto, combine the sun-dried tomatoes, garlic cloves, walnuts, fresh sage, and grated Parmesan cheese in a food processor. Pulse the mixture until it is well combined.
- Gradually pour in the olive oil while continuing to blend the ingredients. Adjust the seasoning with salt and pepper to taste. The pesto can be used right away or stored in the fridge for up to a week, or frozen for later use.
Ingredients
- 1 lb. cremini or button mushrooms
- 1/4 cup sun-dried tomato pesto (see below for ingredients)
- 1/2 cup crumbled blue cheese
- 1/4 cup Panko breadcrumbs
- Dried Tomato Pesto Ingredients:
- 1 (24-ounce) jar of sun-dried tomatoes in oil
- 6 cloves garlic, peeled (or about 3 tsp. minced)
- 1 cup walnuts
- 1/3 cup fresh sage
- 8 ounces Parmesan cheese, grated
- 1 cup olive oil
- Salt and pepper, to taste
FAQ
- Can I use a different type of cheese instead of blue cheese?
- Yes, you can substitute blue cheese with gorgonzola for a similar flavor profile. Both cheeses work well with the sun-dried tomato pesto.
- Do I need a smoker to make these stuffed mushrooms?
- No, a smoker is not necessary. You can bake the stuffed mushrooms in the oven at 350 degrees for approximately 15 minutes, and they will still taste delicious.
- How should I store the sun-dried tomato pesto?
- The pesto can be used immediately after preparation, or you can refrigerate it for up to a week. If you want to keep it for a longer period, consider freezing it.
- What type of mushrooms should I use for this recipe?
- The recipe works well with either cremini or button mushrooms. Both types have the right size and texture to hold the filling nicely.
- Can I prepare any components of the recipe in advance?
- Yes, you can make the sun-dried tomato pesto ahead of time and store it in the refrigerator. This will save time when you’re ready to assemble and cook the stuffed mushrooms.
Tips
- Pre-Make the Pesto: Consider preparing the sun-dried tomato pesto in advance. This will save you time when you’re ready to assemble the stuffed mushrooms, making the process quicker and more convenient.
- Experiment with Cheese Options: If blue cheese isn’t to your taste, try substituting it with gorgonzola cheese, which pairs nicely with the pesto and adds a different flavor profile.
- Add a Crunchy Finish: Enhance the texture of the stuffed mushrooms by topping them with a sprinkle of Panko breadcrumbs. This will add a satisfying crunch to each bite.
- Cleaning Mushrooms: When preparing the mushrooms, remove the stems gently and clean them using a damp cloth rather than washing them under water. This helps prevent them from becoming waterlogged and ensures a better texture when cooked.
Equipment
- Dried Tomato Pesto that you might not normally have at home and may need to purchase:
- Food Processor – for blending the sun-dried tomato pesto ingredients.
- Smoker – if you choose to smoke the mushrooms instead of baking them.
- Baking Sheet – to bake the mushrooms in the oven.
