Pistachio Pesto-Stuffed Mushrooms - alive magazine
Stuffed with a punchy pesto, these umami-laced mushrooms alone can take an appetizer tray from meh to memorable. If you need to make these dairy-free for…
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Cooking tools:
- Food processor
- Microplane
- Grater
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Paper towel
- Spoon
Ingredients
- 1/2 cup (125 mL) shelled unsalted pistachios, plus more for garnish
- 2 cups (500 mL) arugula
- 1/2 cup (125 mL) flat-leaf parsley
- 1/3 cup (80 mL) grated Parmesan cheese
- 2 garlic cloves, chopped
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) extra-virgin olive oil or camelina oil
- 1 lb (450 g) cremini mushrooms, stems removed
- 2 tsp (10 mL) grapeseed oil
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