You know I love little bites so here’s an easy and delicious one for you to entertain with over the weekend!
Pesto is huge in the summertime with so many fresh herbs available, but even if you take a little help from the store (I did!) the components are still a perfect compliment to this particular season. A hint of sundried tomato balances out the basil-y taste, before a sprinkling of panko breadcrumbs and parmesan cheese adds a little depth once baked. I chose portabellas for their rich taste that pairs nicely with the lighter pesto.
The ratios below are approximate–it’s one of those ‘a little of this, a little of that’ recipes you can’t really mess up. Either way you should should end up with warm, juicy mushrooms that melt in your mouth and burst with flavor once you pop them in!
(Makes about 20 stuffed mushrooms)
1 package baby portabella mushrooms
About 1/4 – 1/2 cup pesto sauce
Olive oil cooking spray
A sprinkle of garlic powder
About 2 tablespoons sundried tomato strips, cut in half
A handful of panko breadcrumbs
A handful parmesan cheese
Preheat oven to 350 degrees. Clean and dry mushrooms and remove stems. Place them on a baking sheet.
Spray mushrooms with olive oil and sprinkle with garlic powder. (Salting the mushrooms ahead of time will slow down the cooking process)
If sundried tomatoes are packed in oil, blot them with a paper towel to absorb some of the liquid. This will help keep your appetizers from being greasy as there is already oil in the pesto.
Cut strips into smaller pieces so they fit neatly in the mushroom caps.
Fill each mushroom with about 1 teaspoon pesto.
Top with a sliver of sundried tomato
Sprinkle with panko breadcrumbs and grated parmesan cheese.
Bake for about 20 minutes until breadcrumbs are cooked and golden.
Eat and enjoy these savory little bites!