Best 3 Dehydrator Pesto Stuffed Mushrooms Recipes
Are you looking for a flavorful and nutritious snack or appetizer? Look no further than dehydrator pesto stuffed mushrooms! This delectable dish combines the savory flavors of pesto and Parmesan cheese with the meaty texture of mushrooms. The dehydrator gives the mushrooms a unique texture that is both chewy and crispy. With just a few simple ingredients and a bit of time, you can create a delicious and healthy snack that is sure to impress your friends and family.
Let's cook with our recipes!
PESTO-STUFFED MUSHROOMS
Provided by Food Network
Time 45m
Yield 24 servings
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees F. Coat a rimmed baking pan with cooking spray; set aside. Wipe mushrooms clean with paper towels; remove stems and discard. Brush inside and outside with olive oil.
- 2. In a medium bowl, combine stuffing mix and the boiling water. Cover and let stand for 5 minutes or until slightly softened. Stir in ricotta, mozzarella, 2 tablespoons of Parmesan cheese, pesto and garlic. Spoon stuffing mixture into mushroom caps. Place caps on prepared baking sheet. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake for 20 to 25 minutes or until golden brown.
- Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee Copyright 2009 SLSH Enterprises, Inc.
PESTO STUFFED MUSHROOM CAPS
Make and share this Pesto Stuffed Mushroom Caps recipe from Food.com.
Provided by ThatSouthernBelle
Categories Vegetable
Time P1D
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Make marinade and marinate mushroom caps for 24 hours.
- Remove mushrooms from the marinade and pat dry with a towel.
- Grind walnuts into small crumbs in a food processor and add the rest of the pâté ingredients.
- Blend until well incorporated, but not completely smooth.
- Spoon a small amount of the pesto pâté into each mushroom, and top with ground pine nuts.
- Serve as-is, or warmed in a dehydrator or very low oven for about an hour.
Nutrition Facts : Calories 274.4, Fat 25.8, SaturatedFat 2.7, Sodium 455.4, Carbohydrate 8.2, Fiber 3.1, Sugar 1.7, Protein 6.8
DEHYDRATOR PESTO-STUFFED MUSHROOMS
Served warm out of the dehydrator, these are heavenly! These taste like a soft breaded, cooked, stuffed mushroom.
Provided by TxGriffLover
Categories Vegetable
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place mushroom caps top side down on a plate.
- Blend all stuffing ingredients in a food processor until smooth.
- Scoop a small amount of stuffing into each mushroom cap.
- Dehydrate at 105 degrees for 5-6 hours or until soft.
Tips:
- Choose fresh, firm mushrooms for the best results.
- Use a sharp knife to remove the stems of the mushrooms, being careful not to tear the caps.
- Finely chop the mushroom stems and set them aside.
- In a food processor or blender, combine the basil, pine nuts, Parmesan cheese, garlic, and olive oil until smooth.
- Season the pesto to taste with salt and pepper.
- Stuff the mushroom caps with the pesto mixture.
- If desired, sprinkle the stuffed mushrooms with additional Parmesan cheese.
- Place the stuffed mushrooms in the dehydrator and dry at 115°F (46°C) for 8-10 hours, or until the mushrooms are completely dry and leathery.
- Once the mushrooms are dry, store them in an airtight container in a cool, dry place. The dried mushrooms can be rehydrated by soaking them in warm water for 10-15 minutes before using.
Conclusion:
Dehydrator pesto-stuffed mushrooms are a delicious and versatile snack or appetizer. They are perfect for parties, picnics, or road trips. They are also a great way to use up leftover mushrooms. With a few simple ingredients and a little time, you can easily make your own delicious dehydrated pesto-stuffed mushrooms at home.
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