↞ recipe box start page
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
Stuffed Mushrooms
3/4 lb hot Italian sausage, casing removed
1/4 cup pine nuts
2 tbsp sun dried tomatoes, diced
1 cup (4 oz) Pesto Jack cheese, shredded
6 large (12 oz) Portobello mushrooms, stems removed
Tomato Concasse
2 tbsp olive oil
2 cloves garlic, minced
1 shallot, diced
4 large Roma tomatoes, diced
2 tbsp fresh basil leaves
1/2 cup roasted red peppers, chopped
1/4 tsp salt
1/4 tsp pepper
Preheat broiler. In a skillet, cook sausage over medium heat, breaking apart until fully cooked; remove from heat and drain fat. Add pine nuts, sun dried tomatoes and Pesto Jack cheese. Mix well; set aside.
In the preheated broiler, broil mushroom caps, rounded side up, for 3 to 5 minutes. Remove from oven; turn caps over and carefully spoon warm sausage stuffing into cap. Return to oven and broil 3 to 5 minutes.
For concasse, heat olive oil over medium heat in a small saucepan. Add garlic and shallot; sweat 1 minute to release flavor. Add remaining ingredients and cook until softened, 6 to 8 minutes. Cool slightly. In a food processor, pulse tomato mixture to desired consistency. Spoon onto tops of filled mushrooms and serve immediately.
NOTE: The Tomato Concasse may be replaced with 14 16 oz jar of chunky Italian style tomato sauce.
view more member recipes
PESTO JACK STUFFED MUSHROOMS WITH TOMATO CONCASSE
view my recipes
print
save
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
Stuffed Mushrooms
3/4 lb hot Italian sausage, casing removed
1/4 cup pine nuts
2 tbsp sun dried tomatoes, diced
1 cup (4 oz) Pesto Jack cheese, shredded
6 large (12 oz) Portobello mushrooms, stems removed
Tomato Concasse
2 tbsp olive oil
2 cloves garlic, minced
1 shallot, diced
4 large Roma tomatoes, diced
2 tbsp fresh basil leaves
1/2 cup roasted red peppers, chopped
1/4 tsp salt
1/4 tsp pepper
Preheat broiler. In a skillet, cook sausage over medium heat, breaking apart until fully cooked; remove from heat and drain fat. Add pine nuts, sun dried tomatoes and Pesto Jack cheese. Mix well; set aside.
In the preheated broiler, broil mushroom caps, rounded side up, for 3 to 5 minutes. Remove from oven; turn caps over and carefully spoon warm sausage stuffing into cap. Return to oven and broil 3 to 5 minutes.
For concasse, heat olive oil over medium heat in a small saucepan. Add garlic and shallot; sweat 1 minute to release flavor. Add remaining ingredients and cook until softened, 6 to 8 minutes. Cool slightly. In a food processor, pulse tomato mixture to desired consistency. Spoon onto tops of filled mushrooms and serve immediately.
NOTE: The Tomato Concasse may be replaced with 14 16 oz jar of chunky Italian style tomato sauce.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pesto Stuffed Mushrooms I
by sgre52160
16 medium mushrooms 1/4 cup basil pesto 2 tbsp bread crumbs 2 tbsp grated parmesan cheese Preheat oven to 400. Twist off stems and reserve for another use. Place the mushrooms on a baking dish
by sgre52160
16 medium mushrooms 1/4 cup basil pesto 2 tbsp bread crumbs 2 tbsp grated parmesan cheese Preheat oven to 400. Twist off stems and reserve for another use. Place the mushrooms on a baking dish
*pesto Stuffed Mushrooms*
by sgre52160
1 lb medium size white button mushrooms 1 (8 oz) container crumbled feta cheese 1 (7 oz) container pesto Preheat oven to 375. Clean and remove stems from mushroom and place open end face-up on a
by sgre52160
1 lb medium size white button mushrooms 1 (8 oz) container crumbled feta cheese 1 (7 oz) container pesto Preheat oven to 375. Clean and remove stems from mushroom and place open end face-up on a
Portobello Mushrooms Stuffed With Monterey Jack Cheese
by sgre52160
4 large portobello mushrooms 4 tbsp olive oil 1 tbsp red wine vinegar 1 tsp minced fresh thyme 3 large cloves garlic minced 1/2 cup minced red bell pepper 1 1/2 cups fine fresh bread crumbs 3 t
by sgre52160
4 large portobello mushrooms 4 tbsp olive oil 1 tbsp red wine vinegar 1 tsp minced fresh thyme 3 large cloves garlic minced 1/2 cup minced red bell pepper 1 1/2 cups fine fresh bread crumbs 3 t
Spinach Pesto-stuffed Mushrooms
by sgre52160
1 large garlic clove 2 cups coarsely chopped fresh spinach 1/2 cup coarsely chopped fresh basil 1/3 cup unseasoned dry bread crumbs 1/4 cup grated Parmesan cheese 5 tbsp olive oil, divided 1 lb
by sgre52160
1 large garlic clove 2 cups coarsely chopped fresh spinach 1/2 cup coarsely chopped fresh basil 1/3 cup unseasoned dry bread crumbs 1/4 cup grated Parmesan cheese 5 tbsp olive oil, divided 1 lb
Pesto Crab Stuffed Mushrooms
by sgre52160
30 large button or cremini mushrooms, stems removed and reserved for another use Cooking spray 1/4 cup very finely chopped walnuts 3 cloves garlic, minced 3 green onions, very finely chopped 1 1/
by sgre52160
30 large button or cremini mushrooms, stems removed and reserved for another use Cooking spray 1/4 cup very finely chopped walnuts 3 cloves garlic, minced 3 green onions, very finely chopped 1 1/
view more member recipes
related CDKitchen recipes
Pesto-Stuffed Mushrooms
Sun-Dried Tomato Pesto Hummus
Spinach and Pesto-Stuffed Chicken Breasts with Red Potatoes
Profiteroles With Tomato Pesto Filling
Chorizo Stuffed Mushrooms
TGI Friday's Sizzling Vegetable Fajitas
Grilled Chicken, Sun-Dried Tomato, And Pesto Pizza
Portobello Mushrooms Stuffed With Grilled Chicken, Pesto And Sun Dried Tomatoes
Stuffed Sourdough Sandwich
Creamy Pesto Fish