{"id":356,"date":"2008-07-06T00:15:48","date_gmt":"2008-07-06T07:15:48","guid":{"rendered":"http:\/\/norwitz.net\/blog\/?p=356"},"modified":"2008-07-06T00:15:48","modified_gmt":"2008-07-06T07:15:48","slug":"pesto-stuffed-mushrooms","status":"publish","type":"post","link":"http:\/\/norwitz.net\/blog\/2008\/07\/06\/pesto-stuffed-mushrooms\/","title":{"rendered":"Pesto Stuffed Mushrooms"},"content":{"rendered":"<p>I&#8217;ve been thinking about making pesto stuffed mushrooms for a while now, at least since considering the dish as worthy of a <a href=\"http:\/\/norwitz.net\/blog\/2008\/06\/17\/the-next-food-network-star-6108\/\" target=\"_blank\">Food Network competition<\/a>.\u00a0  Then I was at the store and saw the beautiful criminis.\u00a0 Usually they have the smaller ones, but sometimes they have ones almost big enough to be called portabellas.\u00a0 If they were a little bigger, they would be, since criminis are just less mature portabellas.\u00a0 Same type of mushroom.<\/p>\n<p style=\"text-align: left;\">Wash the mushrooms and gently remove the stems and the fleshy part over the gills (chop the stems etc and put aside for a stir-fry another day).\u00a0 Lightly oil a baking pan, place the mushrooms gill down on the pan to get some oil then flip to roast on their backs.\u00a0 To make this a raw dish, fill the mushrooms as is (when dry) or perhaps dehydrate them until soft (I haven&#8217;t tried this).<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-357\" title=\"stuffed_mushrooms_bake_2505\" src=\"http:\/\/norwitz.net\/blog\/wp-content\/uploads\/2008\/07\/stuffed_mushrooms_bake_2505.jpg\" alt=\"Crimimi mushroom caps ready for baking\" width=\"500\" height=\"375\" srcset=\"http:\/\/norwitz.net\/blog\/wp-content\/uploads\/2008\/07\/stuffed_mushrooms_bake_2505.jpg 500w, http:\/\/norwitz.net\/blog\/wp-content\/uploads\/2008\/07\/stuffed_mushrooms_bake_2505-300x225.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>Bake until soft but still strong enough to pick up with your fingers.\u00a0 About 15 minutes at 350*F, but go by doneness, not time.<\/p>\n<p>Turn them over to dump the accumulated liquid (I poured it into some root vegetables I was also roasting) and leave them upside down on the dry pan to cool.<\/p>\n<p>Then put a heaping spoonful of pesto in each mushroom.\u00a0 I used my <a href=\"http:\/\/norwitz.net\/blog\/2008\/05\/13\/vegan-pesto\/\">basic vegan pesto recipe<\/a> made with extra pine nuts and nice and thick.<\/p>\n<p>Serve warm, room temperature, or cold.\u00a0 I chilled mine then brought them on a picnic at the Marin County Fair.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-358\" title=\"stuffed_mushrooms_done_2506\" src=\"http:\/\/norwitz.net\/blog\/wp-content\/uploads\/2008\/07\/stuffed_mushrooms_done_2506.jpg\" alt=\"Mushrooms stuffed with pesto\" width=\"500\" height=\"375\" srcset=\"http:\/\/norwitz.net\/blog\/wp-content\/uploads\/2008\/07\/stuffed_mushrooms_done_2506.jpg 500w, http:\/\/norwitz.net\/blog\/wp-content\/uploads\/2008\/07\/stuffed_mushrooms_done_2506-300x225.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve been thinking about making pesto stuffed mushrooms for a while now, at least since considering the dish as worthy of a Food Network competition.\u00a0 Then I was at the store and saw the beautiful criminis.\u00a0 Usually they have the smaller ones, but sometimes they have ones almost big enough to be called portabellas.\u00a0 If [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[26,3,22],"tags":[7,6,8,11,77,34,5,12],"class_list":["post-356","post","type-post","status-publish","format-standard","hentry","category-food","category-recipes","category-vegetables","tag-dairy-free","tag-egg-free","tag-gluten-free","tag-lowcarb","tag-photos-food","tag-raw","tag-vegan","tag-vegetarian"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts\/356","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/comments?post=356"}],"version-history":[{"count":0,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/posts\/356\/revisions"}],"wp:attachment":[{"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/media?parent=356"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/categories?post=356"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/norwitz.net\/blog\/wp-json\/wp\/v2\/tags?post=356"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}