Recipe: Mushroom Caps with Pesto
Appetizers and Snacks recipelink.com Chat Room Recipe Swap
From: Nancy,.SanFran
Mushroom Caps with Pesto
Serving Size : 24
24 mushrooms fresh
1/2 cup walnuts or pine nuts chopped
2 cups basil snipped -- fresh
1/2 cup parmesan cheese grated
4 garlic cloves peeled
1/4 cup olive oil
1 pepper to taste
Servings: 24 Preheat oven to 425. In a food processor bowl or blender container, Place the oil, chopped nuts, basil, parmesan cheese, and garlic. Process or blend until smooth. Add pepper to taste.
Remove and discard stems from mushrooms. Clean mushrooms. Spoon a rounded teaspoon of pesto into each mushroom cap. Place a walnut half or several pine nuts atop each.
Bake for about 10 minutes or until hot. Drain on a paper towel. Serve warm..
From: Nancy,.SanFran
Mushroom Caps with Pesto
Serving Size : 24
24 mushrooms fresh
1/2 cup walnuts or pine nuts chopped
2 cups basil snipped -- fresh
1/2 cup parmesan cheese grated
4 garlic cloves peeled
1/4 cup olive oil
1 pepper to taste
Servings: 24 Preheat oven to 425. In a food processor bowl or blender container, Place the oil, chopped nuts, basil, parmesan cheese, and garlic. Process or blend until smooth. Add pepper to taste.
Remove and discard stems from mushrooms. Clean mushrooms. Spoon a rounded teaspoon of pesto into each mushroom cap. Place a walnut half or several pine nuts atop each.
Bake for about 10 minutes or until hot. Drain on a paper towel. Serve warm..
MsgID: 314076
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-04-20 - 29
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-04-20 - 29
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (102)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Pace Chunky Salsa Cheesecake
- Maple Glazed Chicken Wings
- Taramasalata (Caviar Mousse) (Greek)
- Whole Artichokes with Steamed Asparagus, Prosciutto
- Longhorn Firecracker Chicken Wraps
- Clark Wolf's Bruschetta with Garlic Toasts (using 6 fresh herbs)
- Dill Crab Dip with Artichokes
- Raspberry Cream Cheese Spread
- Guacamole Eggs (deviled eggs using avocado and lime juice)
- Irish Coffee Crunch Popcorn
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!