Stuffed Mushrooms with Canna-oil Pesto
Summer’s here, and so are my cravings for mushroom dishes! If you’re someone who loves getting in the kitchen and trying new recipes, you’re in the right place.
Mushrooms are one of the most versatile things that you can use in your cooking. This underrated vegetable can be used to make countless dishes, one of which we’ll be learning here.
Most people think that mushrooms are used as a supporting ingredient, or for toppings on different dishes. However, that’s not true at all! Mushrooms are used as a key ingredient in many recipes, as well as various types of sauces.
I’ll be sharing the recipe of my favorite mushroom dish with you all. This stuffed mushroom dish. topped with mozzarella, tomato & fresh basil is very easy to cook, and can be baked before or after adding the toppings. However, I like the idea of raw ingredients and roasted mushrooms here more.
Read on to find out how to prepare this dish:
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Summer’s here, and so are my cravings for mushroom dishes! If you’re someone who loves getting in the kitchen and trying new recipes, you’re in the right place.
Mushrooms are one of the most versatile things that you can use in your cooking. This underrated vegetable can be used to make countless dishes, one of which we’ll be learning here.
Most people think that mushrooms are used as a supporting ingredient, or for toppings on different dishes. However, that’s not true at all! Mushrooms are used as a key ingredient in many recipes, as well as various types of sauces.
I’ll be sharing the recipe of my favorite mushroom dish with you all. This stuffed mushroom dish. topped with mozzarella, tomato & fresh basil is very easy to cook, and can be baked before or after adding the toppings. However, I like the idea of raw ingredients and roasted mushrooms here more.
Read on to find out how to prepare this dish:
- 1 cup good quality mozzarella (cubed)
- 4 4-5 inches with stems removed
- 2 medium sized seeded and chopped
- ½ tablespoons salt
- 1 tablespoon oregano
- 1 tablespoon lemon juice
- 8 tablespoons basil (shredded)
- 14 halves
- 1 cup clean and dried arugula
- 3 tablespoons cannaoil/olive oil
Take the mushrooms and brush them 1 tsp olive oil. Grill each side for about 4-5 minutes on medium-high heat. Place them on a plate.
Take a medium-sized bowl, add cheese, basil, tomato & olive oil, and mix the ingredients together. Allow the mixture to sit, while preparing the pesto.
Combine lemon juice, oregano, walnuts, canna-oil, salt, and lemon juice, in a food processor. Mix, until smooth.
Fill grilled mushrooms with pesto. Add tomato-cheese mixture on the top & serve.
Serving Size 1/4
Servings 4
- Amount Per Serving
- Calories 250kcal
- Calories from Fat 180kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 5g25%
- Cholesterol 20mg7%
- Sodium 400mg17%
- Potassium 150mg5%
- Total Carbohydrate 8g3%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 10g20%
- Vitamin A 300 IU
- Vitamin C 10 mg
- Calcium 200 mg
- Iron 1 mg
- Vitamin E 1 IU
- Vitamin K 20 mcg
- Thiamin 0.1 mg
- Riboflavin 0.2 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 30 mcg
- Vitamin B12 0.5 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 150 mg
- Magnesium 20 mmol
- Zinc 1 mcg
- Selenium 3 mg
- Copper 0.1 mg
- Manganese 0.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Stuffed Mushrooms with Canna-oil Pesto by BMWO
