Tuesday, January 29, 2013

Pesto Stuffed Mushrooms

On Golden Globes Sunday, I had a bunch of savages over for a classy party. By savages, I mean five of my very good friends who just happen to eat and drink a lot. And by classy party, I mean I bought champagne. Ok, prosecco. Don't get particular with me.

We started the shindig when the E! Live from the Red Carpet coverage started because, lets be serious, that is the best part of the show. And everyone stayed until the final awards were announced. You know what that means? Lots of food had to be served periodically throughout the night.

Now I am a big fan of prepping dinner parties in advance so you can hang out with your guests. That being said, when you have some of your best friends over for six hours, your best friends who get hungry when they're drinking champagne (prosecco), you have to take some liberties. This is the perfect appetizer for an event like this as it takes only about three minutes to put together. Disappear into the kitchen for five minutes, go back ten minutes later to pull these out, and become your guests new favorite person. Or, if these are one of the last items you serve, like they were for me, you continue your run as the best host ever since you keep magically appearing with more food.

Hence the reason I love my friends.


Baby bella mushrooms, washed stems removed
Italian seasoned breadcrumbs
Parmesan cheese
Salt and pepper
Olive oil
Prepared basil pesto (store bought or using this recipe)
Pam olive oil spray


1. Preheat oven to 350F. Place mushrooms cap down on a baking tray.

2. In a bowl, combine breadcrumbs, parmesan cheese, salt and pepper. Add enough olive oil so mixture begins to stick together but you don't want it to actually become wet.

3. Using a teaspoon, stuff the mushrooms with your breadcrumb and parmesan mixture. Top each with a small spoonful of basil pesto. Spray top of all mushrooms with Pam olive oil.

4. Bake in oven until browned, about 10 minutes.

No comments:

Post a Comment