Name: Stuffed Mushrooms with Blue Cheese & Sun-dried Tomato Pesto Recipe
Prep time: 5 min
Cook time: 15 min
Yield: 5
Ingredients: For Stuffed Mushroom:; 1 lb mushrooms; ½ cup crumbled blue cheese; ¼ cup Panko Breadcrumbs; For Sun-Dried Tomato Pesto:; 24 oz sun-dried tomatoes in oil; 6 cloves garlic; 1 cup Walnuts; ⅓ cup fresh sage; 8 oz parmesan cheese; 1 cup olive oil; salt and pepper

stuffed-mushroom-with-blue-cheese-and-sun-dried-tomato-pesto-recipe

The earthiness of the mushrooms is the perfect canvas for the blue cheese & tomato-stuffed mushroom filling. The secret of this dish is the sage pesto.

Preparation: 5 minutes

Cooking: 15 minutes

Total: 20 minutes

Serves:

Ingredients

For Stuffed Mushroom:

1lbmushrooms,cremini or button
½cupcrumbled blue cheese
¼cuppanko breadcrumbs

For Sun-Dried Tomato Pesto:

24ozsun-dried tomatoes in oil,(1 jar)
6clovesgarlic,(or about 3 tsp), minced, peeled
1cupwalnuts
⅓cupfresh sage
8ozparmesan cheese,grated
1cupolive oil
salt and pepper,to taste

Instructions

Preheat oven to 350 degrees F, or preheat a smoker.
Carefully remove and discard the stems of the mushrooms, then clean with a damp cloth. Fill mushroom cavity with sundried pesto.
Top with blue cheese crumbles, and a pinch of Panko. Bake or smoke for about 15 minutes, until the cheese starts to melt and filling is warm. Serve immediately.

Sun-Dried Tomato Pesto:

Place tomatoes, garlic, walnuts, sage, and Parmesan in a food processor, and pulse until blended. Slowly stream in the olive oil, then season to taste with salt and pepper. Use pesto immediately, or refrigerate for up to one week, or freeze.