Happy Pesto Week on Kouzounas Kitchen blog! We are going full swing ahead and sharing pesto recipes this week. On today’s post chef Krystina cooked up a very flavorful stuffed mushroom recipe. Imagine the mushrooms stuffed with a creamy pesto filling and cooked in a red wine bath. OH it is so good my friends, and a recipe that is so easy to put together.

Cheers to PESTO WEEK! I hope you enjoy this tasty appetizer.

Mediterranean Pesto Stuffed Mushrooms Recipe 

Serves: 12

Ingredients:

• 12 button mushrooms, preferably large in size
• 1 cup of pesto sauce (This time I used pecans for the pesto) 
• 1 clove of garlic, peeled
• 1/4 cup of grated pecorino
• 2 tablespoons of heavy cream
• Salt & Pepper
• 1/4 cup of red wine (I used a red Mondavi Merlot)
• A handful of basil leaves, rough chopped (to serve)

Method:

1. Preheat oven to 400 F degrees. Clean the mushrooms and remove the stems.
2. In a food processor add the stems, pesto, garlic, cheese, heavy cream, and salt, and pepper. Mix to combine then add the mixture to a bowl.
3. Place the mushrooms on a baking sheet lined with parchment paper. Fill each mushroom cap with the pesto mixture and then drizzle 1/4 cup of red wine over the baking pan. Bake for about 20-25 minutes or until the mushrooms are golden brown in color.
4. Serve with fresh chopped basil and a drizzle of sticky balsamic sauce.

Enjoy! 

See you tomorrow for another tasty recipe on #pestoweek!