Saturday, July 2, 2011

PECAN-PESTO STUFFED MUSHROOM CAPS



Ah it's the well-loved pecan pesto mushrooms. (picture is from DANIMAL/Gay Beast art show at Tom of Finland house in Los Angeles)

20 big button/crimini mushrooms, take the stems out (use them for something else)
1 C. chopped pecans (more maybe)
1/2 C. flat-leafed parsley
1/2 C. basil (fresh, duh)
5 cloves garlic
1/4 C. chopped onion
1 to 2 Tbsp. lemon juice
chilies to taste
salt and pepper to taste
a little sage
a little oil is a great idea or use a nut milk

Blend half of the pecans with the other ingredients except mushrooms. Mix in the rest of
the pecans, adjust flavors and stuff the mushroom caps with this business. Pretty simple.
You could mix half pecans and half hazelnuts and it would be great as well.

RECIPE FROM "SO RAW IT'S DOWNRIGHT FILTHY" by ME!

for non-raw version, drizzle with a little oil and bake at 375 for 15 minutes. Also, this is quite awesome with vegan creme cheez and a little more lemon juice mixed in there. Use the stems for a broth or mix them with lemon juice, salt, oil, herbs, garlic and some vegan creme cheeze to make mushroom crem cheez. Instead of the creme cheez you can blend with sesame seeds or cashews of course and a little lemon juice, salt, garlic and herbs to make a raw spread.

4 comments:

VegInDenver said...

mmmmm

Jimmy said...

Those mushroom caps taste like heaven! Many, many thanks for sharing this! I usually stuff them with yellow cheese and butter, and sprinkle with peppers and something else, depending on the mood.

___
call Nepal

Jessie said...

I tossed the stems into the nut pate to great results!

I have the oldest, most beat-up, hot pink, half sheet version of Something Delicious This Way Comes. It is my favorite cookbook. Thank you!

-Jessie

Joshua Ploeg said...

Thanks everyone, I am glad you're having fun with those, I really think there are endless possibilities!