Parsley PESTO Stuffed Mushrooms (Champingñones Rellenos)
I discovered this recipe in a Spanish restaurant just over the border from France. It was such a pleasantly surprising sort of pesto that I had never encountered. Rellenos, meaning “to stuff,” is taken to a very fresh and green level with earthy cremini mushrooms filled with lemony, garlicky parsley pesto. Manchego cheese adds the same sort of richness and saltiness that parmesan brings to basil pesto. (recipe by Shawnie Kelley)
- Serves
- 6-8
Directions
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Preheat oven to 350F
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In a food processor, chop the parsley, garlic and pine nuts to a fine texture.
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Stream in the olive oil and process until smooth and bright green.
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Add oregano and lemon and quickly pulse to combine.
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Stuff pesto into cremini mushrooms and place in lightly olive oiled baking dish
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Bake for 8-10 minutes at 350. Remove as soon as mushrooms look wilted.
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Top with Manchego cheese (grated or finely shaved) and a few tomato dices while they are hot
From Shawnie's class “Tapas: spanish Small bites”
