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Stuffed Mushrooms with Arugula Pesto

Stuffed Mushrooms with Arugula Pesto

INGREDIENTS

  • 1 pound small to medium cremini mushrooms

  • 3 oz Fontina cheese

  • 1 batch of Arugula Pesto

RECIPE PREPARATION

Preheat oven to 375°F. Clean 1 pound of small to medium cremini (baby bella) mushrooms using a damp paper towel or soft cloth to remove any dirt. Separate stems from caps and reserve stems for another use.

Place caps, cavity-side-up, on a foil-lined, rimmed baking sheet (arrange larger caps on the back row, and the smaller ones toward the front). Coarsely grate 3 ounces of Fontina cheese (about ¾ cup, loosely packed). Loosely fill mushroom cavities with cheese, distributing evenly among mushrooms. Bake for 10 to 15 minutes (10 minutes for one-bite mushrooms), until mushrooms are cooked through and browned, and cheese is bubbly.

Top with a generous dollop of arugula pesto (you will need 10 to 12 tablespoons for 1 pound of mushrooms, depending on size of mushroom cap cavities).

SERVES 12

Recipe developed by Tina Danze for Bowery Farming.


Pasta with Arugula Pesto

Pasta with Arugula Pesto

Arugula Pesto

Arugula Pesto