Classic stuffed mushrooms are given an innovative and sumptuous new spin, with our savoury and authentically Italian Sun Dried Tomato Pesto combined and stuffed into cremini mushroom caps and baked until bubbly hot and golden.
Presented by the President’s Choice® black label Collection.
ingredients
directions
Preheat oven to 400ºF (200ºC).
Pull stems from mushroom caps; finely chop stems and place in small bowl. In medium bowl, toss mushroom caps with 1 tbsp (15 mL) of the oil, and the salt and pepper. Arrange rounded side up in 11 x 7-inch (2 L) glass baking dish. Bake in centre of oven for 10 minutes. Drain off any liquid and pat mushrooms dry using a paper towel.
Meanwhile, in large frying pan, heat remaining 1 tsp (5 mL) oil over medium heat. Add shallot and mushroom stems; cook, stirring, for about 5 minutes or until softened. Transfer to medium bowl; stir in pesto, panko, arugula and egg yolk until well combined. Fill mushroom cavities with pesto mixture; place, filling side up, back into baking dish. Sprinkle with cheese. Bake in centre of oven for 15 to 18 minutes or until mushrooms are tender and cheese is light golden.