Mushrooms tend to be the go-to when faux meat products
aren’t available. They’re hearty, have a meaty consistency, and are packed with
a lot of gamey(ish) flavor that is easily extracted and complimented. So for
someone who doesn’t like mushrooms, in fact who’s stomach turns when realizing
that the last bite actually had a mushroom in it, forcing myself to be open to
utilizing the vegetable more was a challenge. But through this taking this
course, I’ve learned that it’s possible to cook a mushroom in a way that even
the biggest mushroom critic (me) will enjoy.
This particular recipe is a combination of mushrooms, basil,
and cheese, that’s close to a bite-sized piece of heaven. For those of you who
aren’t totally sold on mushrooms, or know that someone who might be enjoying
these aren’t, go for the smaller mushrooms when picking them out—they tend to
be a bit crispier and less chewy.
Drizzle with olive oil and an extra sprinkle of parmesan
cheese, and get ready to experience something life changing!
10 cremini mushrooms
(brown button mushrooms)
¼ cup prepared pesto
(for recipe, please refer to this earlier post: Bruschetta with a Pesto Spread)
1/3 cup panko bread
crumbs
¼ cup shredded
parmesan
Olive oil for
drizzling
Preheat oven to 400
degrees.
Line a baking sheet
with lightly oiled parchment paper.
To prepare the
mushrooms:
- Remove the stem from the mushroom by popping it out with your thumb and pointer finger.
- Dust the cap of the mushroom with a towel to remove any loose dirt. (Do not rinse or soak! This will cause the mushrooms to absorb water and get mushy when you cook them.)
- With a spoon, scrape out the gills (the dark brown interior)—don’t be hesitant to scrape out more if the mushroom is larger; just make sure you don’t crack the cap.
Scoop the pesto
mixture into each mushroom, and lightly sprinkle with cheese.
Place on oiled
parchment paper and bake until brown, typically 8-10 minutes. For a crispier cap, keep in the oven
for a few additional minutes.
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