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    Home » Recipes » Paleo Recipes

    Pesto Stuffed Mushrooms Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Pesto is a Paleo-friendly condiment boasting a fresh-from-the-garden taste, a solid dose of healthy fats, and an irresistible deep green color that just begs you to dig right in. But it also has a problem attached: what can you do with it that doesn’t involve pasta?

    Pesto Stuffed Mushrooms

    One of many solutions: stuff it into mushrooms!

    For this recipe, you can use either basic pesto or asparagus pesto (or any other favorite pesto recipe that you like to make).

    Once you have the pesto ready, the mushrooms are a breeze to cook up: a quick turn in the skillet softens them a little and brings out their flavor, and then they’re ready to go. You can even make them in advance; just reheat them in the oven at 350 degrees for 10 minutes before you serve.

    Between the pesto overflowing with basil and olive oil, the juicy ripe tomatoes, and the richer flavor of the mushrooms, this is an appetizer to go with any Italian-inspired food you can dream up. Why not follow it up with some porchetta?

    Or perhaps panzanella, if you’d prefer something slightly lighter after such a substantial first course. Alternately, just serve the mushrooms on their own as a snack food or party nibbles: in competition with chips and pretzels, these would definitely disappear first!

    Pesto Stuffed Mushrooms Recipe

    Ingredients

    • 12 large crimini mushrooms, stems removed;
    • 2 tbsp. extra-virgin olive oil;
    • Half a tomato, seeded and thinly diced;
    • ¼ cup pesto;
    • Sea salt and freshly ground black pepper;
    Pesto Stuffed Mushrooms Recipe Preparation

    Preparation

    1. Brush the mushrooms on both sides with olive oil and season with sea salt and black pepper to taste.
    2. Heat a large skillet over medium heat and cook the mushrooms for 5 minutes on each side or until just tender.
    3. Fill each mushroom with about a teaspoon of pesto sauce.
    4. Top with the diced tomato.
    5. Serve immediately!
    Pesto Stuffed Mushrooms Recipe

    Pesto Stuffed Mushrooms Recipe

    Discover a creative new use for pesto that shows off the color of the sauce in bite-sized stuffed mushrooms.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Appetizer
    Cuisine American
    Servings 4 people
    Calories 139 kcal

    Ingredients
      

    • 12 large crimini mushrooms stems removed
    • 2 tbsp. extra-virgin olive oil
    • Half a tomato seeded and thinly diced
    • ¼ cup pesto
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Brush the mushrooms on both sides with olive oil and season with sea salt and black pepper to taste.
      12 large crimini mushrooms, 2 tbsp. extra-virgin olive oil, Sea salt and freshly ground black pepper
    • Heat a large skillet over medium heat and cook the mushrooms for 5 minutes on each side or until just tender.
    • Fill each mushroom with about a teaspoon of pesto sauce.
      ¼ cup pesto
    • Top with the diced tomato.
      Half a tomato
    • Serve immediately!

    Nutrition

    Calories: 139kcalCarbohydrates: 4gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 149mgPotassium: 269mgFiber: 1gSugar: 2gVitamin A: 312IUCalcium: 36mgIron: 0.4mg
    Keyword mushroom, pesto, stuffed
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Recipes, Paleo Sides, Veggies and Appetizers Tagged With: cooking: fast cook, cooking: fast prep, cooking: stovetop, diet: dairy-free, diet: egg-free, diet: no sweeteners, diet: shellfish-free, diet: vegan, diet: vegetarian, Paleo Budget-Friendly Recipes, Paleo Kid-Friendly Recipes, Paleo Low-Carb Recipes

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