 |
| Stuffed Mushrooms with Golda's Sun-Dried Tomato Pesto |
Ingredients:
- 1 c. cooked wild rice
1 small onion
6 Portobello mushrooms
4 Tbsp. Golda's Sun-Dried Tomato Pesto
4 Tbsp. flavorful artisan cheese or feta cheese
|
|
To prepare: Wash, de-stem mushrooms and set top-side down on a baking sheet. Cut up onion with mushroom stems and saute with butter or oil until onions are soft. Remove pan from heat and mix with cooked wild rice. Mix the Golda's Sun-Dried Tomato Pesto with the rice, mushroom stems and onions. Spoon this mixure evenly into the mushroom caps. Top with cheese and some grains of cracked peppercorn. Place the stuffed mushroom caps in the oven and set the control to "broil". Let the stuffed mushrooms cook under the broiler until the cheese melts and bubbles.
|
|
|