Shallot, Walnut and Parsley Pesto-Stuffed Crimini Mushrooms

Photography By Cayla Zahoran | March 01, 2013

Ingredients

  • 12 crimini mushrooms, stems removed and reserved
  • 1 tablespoon butter
  • 1 tablespoon garlic, minced
  • 3 small shallots, minced
  • 2 tablespoons walnuts, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 bunch of parsley, chopped
  • 1 teaspoon dried thyme
  • 2 tablespoons Panko breadcrumbs
  • 1/4 cup + 2 tablespoons olive oil
  • 1/4 cup River View Dairy Baurenhof (raw goat’s milk cheese) or Pecorino Romano, shredded
  • 1 bunch radicchio

Instructions

  1. Chop mushroom stems, 2 shallots, garlic, and walnuts. Sauté in butter for 5 minutes, stirring often. Remove from heat.
  2. Combine sautéed mixture, 1/2 bunch of parsley, breadcrumbs, thyme, and cheese in a food processor. Pulse into a paste.
  3. Coat the mushroom caps in 2 tablespoons of olive oil, then stuff with the paste.
  4. Bake at 350°F for 20-25 minutes until caps are browned.
  5. Combine 1/2 bunch of parsley, 1 shallot, salt, pepper, and 1/4 cup of olive oil in a food processor. Pulse until a smooth pesto forms.
  6. Top each cap with the pesto. Serve caps on a bed of radicchio leaves. Shave additional cheese on top to garnish.

Recipe by Dan Brown, Café Supervisor, East End Food Co-op.
Photography by Cayla Zahoran | Styling by Allie Wist

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Ingredients

  • 12 crimini mushrooms, stems removed and reserved
  • 1 tablespoon butter
  • 1 tablespoon garlic, minced
  • 3 small shallots, minced
  • 2 tablespoons walnuts, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 bunch of parsley, chopped
  • 1 teaspoon dried thyme
  • 2 tablespoons Panko breadcrumbs
  • 1/4 cup + 2 tablespoons olive oil
  • 1/4 cup River View Dairy Baurenhof (raw goat’s milk cheese) or Pecorino Romano, shredded
  • 1 bunch radicchio
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