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Active time
15 minutes
Total time
30 minutes
About 40 stuffed mushroom caps
Serving Size
1 cap

1 ½ cups Peanut Pesto (recipe follows)

2 cups Italian breadcrumbs

4 tablespoons prepared horseradish

2 lb. medium fresh mushrooms (about 40 caps)

Pimentos or roasted red and yellow bell peppers, for garnish

Peanut Pesto

3 cups loosely packed fresh basil leaves

1 cup fresh flat-leaf parsley sprigs, stems removed

⅔ cup peanut oil

¾ cup roasted Georgia peanuts

¼ cup freshly grated Parmigiano-Reggiano cheese

¼ cup freshly grated Romano cheese

2-3 garlic cloves

  1. Heat the oven to 350°F.
  2. Make the peanut pesto: Place the basil and parsley in a blender or food processor. Puree. Add the remaining ingredients and process until the mixture is smooth and creamy. Set aside. 

  3. Wipe the mushrooms with a paper towel to remove any soil. (Do not wash the mushrooms or they will “bleed” and lose nutrition and flavor.) Remove the stems and reserve for another use.
  4. Combine the breadcrumbs and pesto; mix well. Add the horseradish and blend thoroughly. Using a small spoon, mound the pesto mixture into each mushroom cap. Top each mushroom with diced pimento or roasted pepper. Arrange the mushroom caps on a baking sheet and bake for 15 minutes.
  5. Serve immediately in their sauce with crusty whole grain French bread.

Courtesy of The Peanut Institute


(per mushroom cap) Calories: 80
Fat: 5g
Saturated Fat: 1g
Sodium: 62mg
Carbohydrate: 6g
Fiber: 1g
Protein: 2g

Yield: About 40 stuffed mushroom caps

Serving Size: 1 cap

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