Another Stuffed Mushroom Recipe

It's Friday, and after a long, busy day, I decided to just stay at home and take a breather. The formula is pretty simple: watching reruns of “Friends”+ whipping up something new in the kitchen+ going for an evening run. I didn’t realize running would be so much harder in the evening during this time of the year. It’s pretty cold out there. After a while I was able to adjust to the cold evening breeze, but the first few minutes, I felt like my lungs would burst into smithereens. But enough of me and the weather. How have YOU been? :-)

Pesto and Parmesan Stuffed Mushrooms

Ingredients

• 16 pcs whole champignons, stems pulled out
• 1 tbsp grated parmesan cheese
• 1 slice of whole wheat bread, shredded into crumbs
• black pepper
• 2 tbsp butter

Here’s how to make it

1.) The Stuffing:

a. Combine bread crumbs, pesto, and parmesan cheese in a bowl.

b. Melt 1 tbsp butter in a pan. Turn off heat right away as soon as the butter has melted. (Do not wait for it to brown!) Pour into the pesto mixture and mix well. (It’s not supposed to be too moist; only moist enough that the ingredients have a paste-like consistency.)

c. Pour mixture into the pan and cook in low heat for about 5 minutes. Stir frequently. Transfer to a bowl.

2.) Slightly grease the pan and sauté the champignons until slightly brown. Add a dash of black pepper.

3.) Using a teaspoon, stuff each champignon with the pesto mixture. Once done, use kitchen tongs to arrange them inside the same pan stuffed-side up. Cook in low heat for 5-6 minutes or until brown. Do not stir.

4.) Transfer cooked champignons on a plate lined with a kitchen paper towel to get rid of the extra butter.

5.) Transfer to a serving plate and serve hot.

I keep my computer nearby because I usually write down the recipe rightaway. At the same time, I watch movies or reruns of my favorite shows while cooking. :-)