Thursday, November 7, 2013

Pepita Pesto Stuffed Mushrooms //// Appetizers to Bring to Your HolidayGet Togethers.






I made these savory stuffed mushrooms in preparation for our upcoming Thanksgiving get togethers. I think that one of my favorite parts of the Holiday's is taste testing all of the possible appetizers that may or may not make it to our family dinners and the small gatherings we 'squeeze in' with our closest friends. Thank the Lord we have such large families and such good friends so I can taste test to my hearts content!  Can I get a  'HALLELUJAH!'






 All of the women in our group thought these were an amazing appetizer! I  l.o.v.e. stuffed mushrooms in a perfectly stalky kind of way and these were just a bit different than any I've ever had, very light and healthy without the cheese overload and yet they fulfilled my cheesy, stuffed mushroom addiction  craving. The Pepita seeds were a wonderful twist to the usual pesto. My husband 'liked' them but said he expected more 'kick' which is to be expected of my cooking….. and from men  ;}   It ain't got no beef in it honey!







As I so eloquently mentioned before, I have an appetizer fetish/love/addiction which I am not ashamed of whatsoever. In fact, if it were up to me, I would quite happily live off nothing but appetizers (and the appropriate wine) for dinner every. single. night. 






I have high hopes that I will be most diligent in posting my absolute  favorite, tried and true (don't fret Martha, I know I'm no expert.")  Holiday appetizers which are totally family reunion worthy (I know what expectations that brings) and yet so simple that they will bring you ZERO stress while throwing together and the most skeptical of MIL's will appreciate.


This is my vow. I got your back!



  • 20 small cremini or white mushrooms, *stems removed
  • 4 tablespoons (plus a few to place on top) unsalted Pepita's (pumpkin seeds), toasted
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup cilantro leaves 
  • 2 ounces fresh Parmesan cheese, grated (about 1/2 cup)
  • 3/4 teaspoon grated orange rind 
  • 2 tablespoons fresh orange juice 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon crushed red pepper
  • 2-3 garlic clove, chopped
  • 2 tablespoons olive oil 

Preparation


  1.  Heat a large nonstick skillet over medium-high heat. Arrange mushroom caps, stem sides up, in pan; cook 5 minutes, shaking pan occasionally. Turn mushrooms over; cook 5 minutes, shaking pan occasionally. Place mushrooms, stem sides down, on paper towels to drain and cool.
  2.  Place 4 tablespoons Pepita's, parsley, and next 7 ingredients (through garlic) in a food processor; process until chopped. With processor on, slowly pour oil through food chute; process until well blended.
  3.  Fill each mushroom cap with about 1 teaspoon pesto; top evenly with remaining 2 tablespoons Pepita's. Serve either warm or chilled. Place a small sliver of shaved Parmesan for presentation if desired. 









5 comments:

  1. What a delicious take on the standard stuffed mushroom! I love that these looks festive and fun - definetely on my "must make" holiday list for party time. I can't believe that is right around the corner!

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    Replies
    1. I know! Why does it take me by surprise every year! ;)

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  2. What perfectly healthy and delicious appetizers!

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  3. I'll have to try this. Your presentation with that stem on the plate is very elegant, too.

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  4. I love stuffed mushrooms but am alwasys looking for new ways to prepare them. I love your pesto idea!
    Tina at www.tinaschic.com

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