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Ingredients
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Mushrooms
Ligurian Pesto
Method
Preparation of Mushrooms
- 1
Clean the Mushrooms
Gently wipe the large mushroom caps with a damp cloth to remove any dirt. Do not rinse them under water as they can absorb moisture and become soggy.
- 2
Remove Stems
Carefully twist and remove the stems from the mushroom caps. Set the caps aside and finely chop the stems for later use.
- 3
Season the Caps
In a mixing bowl, combine the olive oil, salt, and black pepper. Brush the mixture over the mushroom caps to lightly coat them.
Preparation of Ligurian Pesto
- 4
Blend the Ingredients
In a food processor, add the fresh basil leaves, pine nuts, garlic cloves, and grated Parmesan cheese. Pulse until all ingredients are finely chopped and well combined.
- 5
Add Oil and Lemon Juice
With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture becomes a smooth paste. Add the lemon juice and season with salt to taste. Blend until fully incorporated.
Stuffing the Mushrooms
- 6
Stuff the Mushroom Caps
Take the prepared pesto and spoon it generously into each of the mushroom caps, pressing it down lightly to pack it in.
- 7
Arrange on Baking Sheet
Place the stuffed mushroom caps on a baking sheet lined with parchment paper, ensuring they are spaced apart.
Baking
- 8
Preheat the Oven
Preheat the oven to 375°F (190°C).
- 9
Bake the Stuffed Mushrooms
Once the oven is preheated, bake the stuffed mushroom caps for 15-20 minutes, or until the mushrooms are tender and the pesto is lightly golden on top.
- 10
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious stuffed mushroom caps with Ligurian pesto!