– Seared Mushrooms Stuffed with Homemade Pesto –
Being a huge fan of mushrooms, I´m always looking for new creative ways to serve them up. Just the other day I was making a homemade pesto sauce, as I was making it I thought of adding the pesto into some mushrooms, the idea sounded delicious. Going to the test kitchen, I wanted to make the mushrooms really stand out, so instead of making them in the oven I wanted to sear them, this gives the mushrooms a nice brown color, which also adds much more flavor to the mushrooms. This recipe for seared mushrooms stuffed with homemade pesto is a real stunner, the combination of flavors and textures is out-of-this world.
How to perfectly sear mushrooms
The secret to searing mushrooms is to cook them with a high heat, since mushrooms have a high content of water, cooking them in a high heat assures that the water is cooked off quickly, so the mushrooms brown and have more flavor. Watch the video below on how to make these seared mushrooms stuffed with homemade pesto or check out the recipe card below, which you can print 🙂 . Salud!
Watch the Video Below on How to Make Seared Mushrooms Stuffed with Homemade Pesto
Seared Mushrooms Stuffed with Homemade Pesto
- -1 tbsp blanched almonds
- -1 tbsp pine nuts
- -2 cups tightly packed spinach
- -3 basil leaves
- -1 clove of garlic
- -1/4 cup queso manchego
- -9 large button mushrooms
- -4 tbsp extra virgin Spanish olive oil
- sea salt
- black pepper
To make the pesto sauce heat a non-stick frying pan with a medium heat and dry roast 1 tablespoon of blanched almonds and 1 tablespoon of pinenuts between 3 to 4 minutes, set aside, then add 2 cups of tightly packed spinach to mortar, 3 fresh basil leaves, 1 clove of garlic that has been minced and the toasted almonds and pinenuts, using a pestle pound down on the ingredients for about 3-4 minutes until everything is well mashed, then add 1/4 cup of shredded queso Manchego and season everything with sea salt and freshly cracked black pepper, mix it all again and then slowly drizzle in between 1 to 2 tablespoons of extra virgin Spanish olive oil while you continue to stir, cover with seran wrap and add to the fridge
Grab about 9 large button mushrooms, clean them well, then remove the stem from each one, using a spoon scrape the inside of the mushroom just to make the hole a little bit bigger, discard any excess that comes out from scrapping, finally season the mushrooms with sea salt
Heat a non-stick frying pan with a HIGH heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the mushrooms hole side up, after about 1 1/2 minute flip the mushrooms to sear the other side, after searing the mushrooms for a total of 3 minutes remove them from the pan
Add the seared mushrooms to a plate and stuff them with the homemade pesto
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