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Pesto-Stuffed Mushrooms


  • 10 Baby Bella Mushrooms

  • 1/3 cup Pre-Made Pesto Sauce

  • Grapeseed Oil

  • Macadamia Nuts

  • Salt

  • Pepper


  • Frying Pan

Remove the stems from the mushrooms, being careful not to tear away the delicate folds of the cap. Place the caps on a warm frying pan, to help them eliminate some moisture. Add tiny amounts of oil for the caps to slide around on, to prevent their sticking to the pan. Treat them very well.

When the caps warm, and begin to shrink, drizzle a little oil and insert a tiny pinch of salt into each one of them. Let the pan continue to warm up to medium heat.

When the pan is hot, fill the caps with pesto sauce using a small scoop. Press the pesto into the cap, squeezing it into all corners of the cap, and then level it off on top.

Add a little oil as needed, to keep the caps mobile. Cook until the caps shrink and caramelize, and the pesto is warm and soaks into the caps.  

Top with chopped Macadamia Nuts and a dusting of cracked pepper.


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