Sophie’s Basil Pesto Stuffed Mushrooms

A delicious and healthy side that combines my favorite vegetable with my latest condiment craving.  Enjoy.

1 Tbsp Butter or Margarine, Softened

1 package Fresh Natural Gourmet Stuffer Mushrooms, Washed, Stems Removed

Fresh Basil Leaves, Washed

Baby Spinach, Washed (optional)

Sesame Seeds

1/2 Shallot, Peeled And Thinly Sliced

2 Garlic Cloves, Peeled And Smashed

Parmesan Cheese, Grated

Tomato Paste

White Balsamic Vinegar

Salt and Pepper, to taste

Olive Oil

For the pesto:

1. Preheat the oven to 350 degrees F.

2. Oil a baking sheet, spread sesame seeds on it, and toast for about 4 minutes.

3. Remove from oven, and set aside.

4. In a food processor, grind together fresh basil leaves, baby spinach (if using), toasted sesame seeds, thinly sliced shallot, smashed garlic, grated Parmesan cheese, tomato paste, white balsamic vinegar, and salt and pepper, and with the machine running, slowly stream in olive oil until it becomes a smooth sauce.

For the mushrooms:

1. Melt the butter in a pan over medium heat, and cook the mushroom caps all the way through on both sides.

2. Spoon the pesto inside the caps, and enjoy.

Yields: 8 basil pesto stuffed mushrooms

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