Recipes

Oven-Roasted Mushrooms with Peanut Pesto

Serves 6

Recipe by Wolfgang Hanau

This award-winning dish comes straight from the Plain Peanut Festival.

Ingredients

For the Pesto:

3 cups loosely packed fresh basil leaves

1 cup fresh flat leaf parsley sprigs, stems removed

2/3 cup extra virgin olive oil

3/4 cup Georgia peanuts, roasted

1/4 cup Parmesan cheese, freshly grated

1/4 cup Romano cheese, freshly grated

2-3 garlic cloves

For the mushrooms:

2 cups Italian bread crumbs

1 1/2 cups pesto (see the recipe above)

4 tablespoons prepared horseradish

2 pounds fresh mushroom caps

Pimentos or roasted red peppers, cut in strips, enough to top each mushrooms

Instructions

Pack each mushroom cap tightly with peanut-pesto mixture. Top each mushroom with a thin strip of pimento/roasted pepper. Place mushroom in a pre-heated 350 degree oven. Bake for 15 minutes. Serve immediately in their sauce with a loaf of French or Italian bread for dipping.

Courtesy of the Peanut Institute.