Stuffed Mushrooms with Arugula Pesto
1 pound small to medium cremini mushrooms
3 oz Fontina cheese
1 batch of Arugula Pesto
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).
Recipe developed by Tina Danze for Bowery Farming.