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    Dried Tomato Pesto
    Stuffed Mushrooms

    Ingredients

    16 to 24 fresh medium mushrooms
    3/4 cup oil-packed dried tomatoes
    Olive oil
    8 cloves garlic, halved
    1/4 cup pine nuts or slivered almonds
    1 Tbsp. dried basil, crushed
    1/2 tsp. salt

    Directions

    Drain tomatoes, reserving oil.  Add enough olive
    oil to reserved oil to equal 1/2 cup.  Place 1/4 cup
    of the oil mixture, tomatoes, garlic, pine nuts or
    almonds, basil, and salt in a food processor bowl
    or blender container.  Blend till finely chopped.  
    With machine running, gradually add remaining oil
    mixture and process till almost smooth, stopping
    to scrape sides as needed.  
    Remove and discard mushroom stems.  Clean
    mushroom caps.  Spoon a rounded teaspoon of
    pesto into each cap.  Garnish with nuts if desired.
    Bake at 425 in oven for about 10 minutes or till
    hot.  
    Serve warm.