Med Veg - Broiled Mushrooms with Pesto

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* Exported from MasterCook *

 

Broiled Mushrooms with Pesto

 

Recipe By :Donna Klein

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 large white button mushrooms -- (12 to 16) (about 12 oz),

washed and stemmed, and half the stems reserved

6 tablespoons Poor Man's Pesto

2 tablespoons finely ground soft white bread crumbs

1/2 teaspoon fresh lemon juice

salt and freshly ground black pepper, to

taste

 

4 to 6 servings. This is the type of appetizer where it pays to double the

recipe and hide the extra dozen to chop up and toss over hot pasta the next day.

Although I prefer milder cultivated white mushrooms versus the wild variety in

this particular recipe, because they allow the heady flavor of basil to shine

through, any mushroom with a substantial cap can be used. To create an

impressive first course, substitute 4 to 6 giant portobello mushrooms for the

white mushrooms and extend the initial baking time by about 10 minutes.

 

Preheat the oven to 450F. Lightly oil a baking sheet and set aside.

 

Cut off and discard the tough tips of the reserved mushroom stems. Finely chop

the trimmed stems and place in a small bowl. Add the pesto, bread crumbs, lemon

juice, salt, and pepper. Mix well with a fork to blend.

 

Dry the mushroom caps completely with paper towels and arrange, stem side up, on

the prepared baking sheet. Fill the caps evenly with thee pesto mixture, using

about 1 1/2 to 2 teaspoons each, and bake for 5 minutes on the middle rack.

Remove the baking sheet from the oven. Place the rack on the highest position

and turn the oven to broil.

 

Broil the mushrooms 3 to 4 inches from the heat source, or until filling is

slightly browned and bubbly, 1 to 2 minutes. Allow the mushrooms to cool

slightly before serving warm.

 

Source:

" The Mediterranean Vegan Kitchen "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 28 Calories; 2g Fat (72.3% calories from

fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Poor Man's Pesto

 

Recipe By :Donna Klein

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups loosely packed fresh basil leaves

6 tablespoons pine nuts

2 large garlic cloves -- (2 to 4)

3/4 teaspoon coarse salt, or to taste

6 tablespoons fruity extra-virgin olive oil

 

The name pesto derives from the thousand-year-old Ligurian tradition of making

this sauce in a mortar with a pestle. Traditional pesto Genovese almost always

includes a combination of Parmesan and pecorino Romano cheeses with the

following exceptions: when the pesto is to be stirred into soups or when the

household can't afford the cheese--expensive for some, even in Italy. No

matter. The following cheese-free recipe, adapted for a food processor or

blender, proves yet again that fruity green olive oil is the heart amd

garden-fresh basil the soul of good pesto. It produces a thick, rather creamy

sauce, which is thinned in most pasta recipes with a little pasta cooking liquid

or vegetable broth.

 

Combine the basil, pine nuts, garlic, and salt in a food processor fitted with

the metal blade or in a blender. Process or blend until the ingredients are

finely chopped, scraping down the sides of the work bowl as necessary. Add the

oil and process until smooth and creamy. If not using immediately, store

tightly covered in the refrigerator for up to two days, or place in ice cube

trays, cover tightly with plastic wrap, and store in the freezer no longer than

1 month for the best flavor.

 

Source:

" The Mediterranean Vegan Kitchen "

Copyright:

" 2001 "

Yield:

" 1 cup "

 

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Per Serving (excluding unknown items): 300 Calories; 26g Fat (72.9% calories

from fat); 13g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 4 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0