I hope everyone enjoyed their weekend as much as I did! For the most part, I spent my weekend relaxing and cooking, cooking and relaxing, cooking some more…baking a little here and there. (Sigh) definitely a hard-knock life. Anyways, I think you get the gist…I thoroughly enjoyed doing nothing, well maybe I did a little job and apartment hunting. By the way if you know anyone who is hiring for health and fitness positions in the Austin area feel free to let me know. Just saying. In addition to my lazy weekend, I surprisingly found myself creating easy and effortless dishes. So, today I thought I would share with you my easy, yet scrumptious recipe for stuffed baby portabella mushrooms. This is truly a great meatless recipe that would turn a meat lover’s world upside down, leaving them flabbergasted as to how great a vegetarian recipe can actually be. I myself am a lover of veggies so I expected my skills to shine through. Not to mention, the ingredients are sinful, as I combined tangy sun dried tomatoes and sweet, fragrant basil to create a pesto. I then simply stuffed the sun dried tomato basil pesto into the ittty-bitty baby portabella mushrooms and baked them off in the oven. The nutty texture of the pesto combined with the smooth and buttery taste of the mushrooms is absolutely to die for! I would suggest serving these little bites of awesomeness as an appetizer at your next party. I can assure you that your guests will be impressed with the amazing flavor, leaving you looking like a four star chef. Little do they know that you whipped these babies up in a jiffy!
Stuffed Baby Portabella Mushrooms
bunch of basil
1/2 c. sun dried tomatoes
1/4 c. chopped walnuts
1 whole clove of garlic
juice of 1 lemon
1/4 tsp. sea salt
1/4 c. olive oil
1 8 oz. package baby portabella mushrooms
1. Place basil in a food processor or blender and pulse briefly.
2. Add the sun dried tomatoes, walnuts, garlic, lemon, and sea salt and pulse until almost smooth (you want a slightly chunky texture for the pesto).
3. Drizzle in the olive oil and pulse again briefly to incorporate.
4. Remove the stems from the mushrooms and stuff with the pesto.
5. Bake in the oven at 350 F for 30-45 minutes.
6. Serve (I sprinkle mine with a bit of Parmesan cheese).