Arugula Pesto Stuffed Mushrooms

  • Yield 6 servings


1/2 ounce dried mushrooms (such as porcini or shiitake)
1 cup roughly chopped cremini mushrooms
2 ounces fresh arugula, chopped
3 garlic cloves, minced
2 tablespoons chopped walnuts, toasted
2 tablespoons olive oil
3 tablespoons freshly grated Romano cheese, divided
1/4 teaspoon salt
Freshly ground black pepper
18 cremini mushrooms, about 1 1/2-inches in diameter, stems removed


  1.  Preheat oven to 350F.
  2. Combine dried mushrooms and warm water to cover. Let stand until mushrooms are tender, about 20 minutes. Gently squeeze to remove water.
  3. Combine dried mushrooms, chopped cremini mushrooms, arugula, garlic and walnuts in food processor. Pulse until coarsely chopped. Add oil, cheese, salt and pepper. Pulse to combine.
  4. Place cremini mushroom caps on a baking sheet. Spoon 1 heaping teaspoon arugula mixture into each cap. Bake 10 minutes. Makes 18 caps.



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