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
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
- Heat the oven to 350°F.
- 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.
- 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.
- 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.
- Serve immediately in their sauce with crusty whole grain French bread.
Courtesy of The Peanut Institute
Nutrition(per mushroom cap) Calories: 80
Saturated Fat: 1g