Mushrooms baked in honey with pistachio pesto

Name: Mushrooms baked in honey with pistachio pesto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 8 mushrooms (only 4 if you can buy the very large one ); 2 tbl spoon honey; 1 tbl spoon soja sauce; 1 tbl spoon olive oil; salt and pepper; 100 gr pistachio nuts (peeled); 20 gr pine nuts; 1 clove garlic; 20 gr basil (fresh leaves); 1 tbl spoon Parmesan cheese; 3 tbl spoon olive oil; salt and pepper

Stuffed mushrooms on your tapas plate or as an appetizer are so popular that I often prepare them for my guests.

5 van 1 stem

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Prep Time 15

Cook Time 25

Total Time 40

Course Entrées, Side dish, Appetizer

Cuisine Own recipe

Servings persons

Equipment

frying pan
cutter / mixer

Ingredients

8 mushrooms only 4 if you can buy the very large one
2 tbl spoon honey
1 tbl spoon soja sauce
1 tbl spoon olive oil
salt and pepper

To make the pistachio pesto

100 gr pistachio nuts peeled
20 gr pine nuts
1 clove garlic
20 gr basil fresh leaves
1 tbl spoon Parmesan cheese
3 tbl spoon olive oil
salt and pepper

Instructions

First we make the pistachio pesto

Chop the basil leaves and garlic with a knife. Place all ingredients (pistachios, pine nuts, garlic, basil, olive oil and parmesan cheese) in a cutter and mix well. Make sure that you keep the structure so it should not be a soft, fine puree. Taste and season with salt and pepper.
Clean the mushrooms with a brush. I never rinse them with water because they start to retain water and it is difficult to bake them crispy. (then they remain spongy) Carefully remove the stems so that you only have the hat. (don't throw them away… I use the stems in other dishes or soups)
Mix the olive oil with the soy sauce and honey. Put this mixture in the pan and make sure the pan is warm enough. (make sure that the oil and honey do not burn) First fry the mushrooms with the hole side down for 2-3 minutes. Seazon with pepper and salt. Then carefully turn them over and bake this side also for 2-3 minutes.
You will see that a lot of moisture is released, so do not put a lid on the pan because the moisture must be able to evaporate. Make sure they are nicely browned and season if necessary.
Remove the pan from the heat and fill the mushrooms with the pistachio pesto (I use a teaspoon)
Serve warm, maybe with a few fresh lettuce leaves.

Notes

Mushrooms especially remind me of autumn. Due to their versatility, they are also often eaten in salads in summer. The combination of sweet honey, salty soy sauce and fresh pesto brings autumn and summer together…

Keyword pistache pesto, mushrooms with pistachio pesto, baked mushrooms, filled mushrooms, pistachio pesto

Tried this recipe?Let us know how it was!

Foodblog
by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!

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