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Makes
1-2 dozen mushrooms
Author Notes
This traveling dish works well at any temperature. Fill the mushrooms with the pesto of your choice, or enjoy the vegan recipe below. —cyndin
Ingredients
- Pesto
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2 cups
pine nuts (or raw cashew pieces)
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1 bunch
fresh cilantro
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1 bunch
fresh parsley (flat leaf is best)
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1/2 bunch
fresh mint (optional)
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Juice of 2 good sized limes (or lemons)
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1/4 cup
(or to taste) extra virgin olive oil
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Fresh garlic cloves, peeled (optional)
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Cumin seeds or powder
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Chilpotle powder
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Sea salt
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Fresh ground black pepper
- Mushrooms
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Crimini mushrooms (quantity depends on size of mushrooms and herb bunches; this recipe should fill at least a dozen 2-2 1/2" diameter mushrooms)
Directions
- Pesto
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Turn the nuts into meal in a food processor or a good blender (a few seconds).
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Add lime juice (and garlic if using) and process until very creamy (you can add some of the olive oil if needed).
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Add seasonings to taste and blend until well mixed.
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Cut or twist off the ends of the stems of the parsley and cilantro then wash the herbs well (normally they take 3 soaks and lift-outs in a large bowl of water). Remove mint leaves (if using) from the stem and wash leaves if needed. Shake off water well.
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Set aside a couple handfuls of herbs without their stems. Process the rest into the nuts until everything is green and no stems are left intact.
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Adjust salt and other seasonings if needed. Add olive oil and blend in.
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Add the remaining leaves and pulse the machine so that the leaves are all cut up well but still recognizable (or mince the leaves and mix them in by hand).
- Mushrooms
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Wash the mushrooms and gently remove the stems and the fleshy part over the gills (chop what you've removed and put aside for a stir-fry another day).
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Lightly oil a baking pan, place the mushrooms gill down on the pan to get some oil then flip to roast on their backs.
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Bake until soft but still strong enough to pick up with your fingers. About 15 minutes at 350*F, but go by doneness, not time.
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Dump any accumulated liquid and leave them upside down on the dry pan to cool.
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Put a heaping spoonful of pesto in each mushroom.
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Serve warm, room temperature, or cold. Store in single layers. They will last in the fridge for a day or two. Great for picnics.
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