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Ghostly Stuffed Mushroom Caps with Pesto Filling
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Course Appetizer
Cuisine Italian
Servings 4 people

Equipment

  • Baking sheet
  • Food processor
  • Mixing bowl
  • Oven

Ingredients
  

  • 12 large white button mushrooms, stems removed
  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup olive oil
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  • Place the basil, pine nuts, garlic, Parmesan, olive oil, salt, and black pepper in a food processor. Pulse until the mixture forms a coarse paste.
  • Transfer the pesto to a mixing bowl and stir in the cream cheese until fully combined.
  • Spoon the filling evenly into each mushroom cap and set them on the prepared baking sheet.
  • Bake for 18 to 20 minutes until the mushrooms soften and the filling looks set.

Notes

For the best color contrast, use very white mushrooms and avoid over-processing the pesto so the green stays vivid. You can assemble the stuffed caps a few hours ahead and keep them chilled until baking time. If you want a stronger garlic note, add one extra clove during blending.
Course: Appetizer
Cuisine: Italian
Equipment: Baking sheet, Food processor, Mixing bowl, Oven