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Pesto Stuffed Mushrooms

ELKI Customer

Pesto Stuffed Mushrooms


24 (Medium sized) mushrooms
1/2 jar (6 oz.) Elki Artichoke Pesto
1/4 cup of Grated Parmesan Cheese
1 Tbsp. Mayonnaise
2 Tbsp. fresh sage leaves, chopped
2 Tbsp. fresh parsley, chopped
1 slice wheat or white bread, crust removed, torn into tiny pieces
1/2 cup chopped walnuts
Salt and pepper to taste

Clean and remove stems from mushrooms. Place rounded side down on a baking sheet. In blender mix the Elki Artichoke Pesto and cheese until ground. Mix in mayonnaise until blended. Add in chopped sage leaves and parsley. Add bread and walnuts; pulse until finely chopped. Season with salt and pepper to taste. Using a small spoon, fill mushroom caps with pesto mix. Bake at 350°F for 15 minutes or until mushrooms are soft.

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*Elki: Pesto & Tapenade Recipes, Appetizer Recipes, Easy Entertaining Recipes, Side Dish recipes by Recipes & More!


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