Sun-Dried Tomato Pesto Stuffed Mushrooms



These were delicious.  Like really really delicious!  I haven’t eaten pizza for a long time and these mushrooms were a perfect substitute.  I made a pesto using arugula, sun-dried tomatoes, and walnuts.  The arugula was a nice change from using basil.  A bit spicy!  And the walnuts were the perfect compliment.  They add a hearty texture along with an earthy richness.  I even got the Cia stamp of approval!  I thought maybe the arugula and sun dried tomatoes would be too flavorful for her, apparently not.  I love my foodie girl.



Sun-Dried Tomato Pesto Stuffed Mushrooms

  • 1/4 cup oil packed sun dried tomatoes
  • 1/4 cup walnuts
  • 1/2 cup arugula leaves
  • 1/4 cup + 2 tablespoons fresh grated pecorino romano
  • 1-2 tablespoons olive oil
  • s&p
  • 1/4 cup panko
  • 1/4 cup fresh peas (frozen would work too)
  • 6 stuffing mushrooms
  • 4 oz smoked mozzarella
  1. Make pesto.  Food process sun dried tomatoes, walnuts, arugula leaves, and 1/4 cup pecorino romano.  If needed add a tablespoon or two of olive oil.  It will be a bit chunky.  Season with s&p.
  2. Place pesto in a bowl and mix with panko, peas, and 2 tablespoons pecorino romano.
  3. Stuff mushrooms with pesto filling.
  4. Place in a lightly oiled skillet or pyrex dish.  Bake at 350° for 30 minutes until mushrooms are tender.
  5. Top with mozzarella and broil until brown and bubbly.

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