You are here: Home » Recipes » Arugula Pesto Stuffed Mushrooms Arugula Pesto Stuffed Mushrooms Recipe by Spry Contributor Yield 6 servings PrintEmail Ingredients 1/2 ounce dried mushrooms (such as porcini or shiitake)1 cup roughly chopped cremini mushrooms2 ounces fresh arugula, chopped3 garlic cloves, minced2 tablespoons chopped walnuts, toasted2 tablespoons olive oil3 tablespoons freshly grated Romano cheese, divided1/4 teaspoon salt Freshly ground black pepper18 cremini mushrooms, about 1 1/2-inches in diameter, stems removed Instructions Preheat oven to 350F. Combine dried mushrooms and warm water to cover. Let stand until mushrooms are tender, about 20 minutes. Gently squeeze to remove water. 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. Place cremini mushroom caps on a baking sheet. Spoon 1 heaping teaspoon arugula mixture into each cap. Bake 10 minutes. Makes 18 caps.