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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
Makes 1-2 dozen mushrooms
- 2 cups pine nuts (or raw cashew pieces)
- 1 bunch fresh cilantro
- 1 bunch fresh parsley (flat leaf is best)
- 1/2 bunch fresh mint (optional)
- Juice of 2 good sized limes (or lemons)
- 1/4 cup (or to taste) extra virgin olive oil
- Fresh garlic cloves, peeled (optional)
- Cumin seeds or powder
- Chilpotle powder
- Sea salt
- Fresh ground black pepper
- Turn the nuts into meal in a food processor or a good blender (a few seconds).
- Add lime juice (and garlic if using) and process until very creamy (you can add some of the olive oil if needed).
- Add seasonings to taste and blend until well mixed.
- 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.
- 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.
- Adjust salt and other seasonings if needed. Add olive oil and blend in.
- 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).
- 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)
- 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).
- Lightly oil a baking pan, place the mushrooms gill down on the pan to get some oil then flip to roast on their backs.
- 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.
- Dump any accumulated liquid and leave them upside down on the dry pan to cool.
- Put a heaping spoonful of pesto in each mushroom.
- Serve warm, room temperature, or cold. Store in single layers. They will last in the fridge for a day or two. Great for picnics.
- This recipe was entered in the contest for Your Best Picnic Dish