It's summer once again and my greenhouse is exploding with all kinds of stuff, especially basil, so I came up with this appetizer that marries 2 of my favorites...Mushrooms and pesto!!
24 Portobello, Crimini or even Lage morels
15 slices sun dried tomatos, if packed in oil drain them, if not you need to soften them up by steaming them over a pot of boiling water , turning once for about 15 min.
2 cups loosely packed basil leaves
1/4 cup olive oil
2 tbs water
1/2 cup parmesan cheese
1/2 cup dry breadcrumbs
4 garlic cloves, minced
salt and pepper to taste
Remove mushroom stems and reserve for another use. Hollow out mushroom caps and set aside. Cut sundried tomatos into slivers. Place them in a blender with remaining ingredients and puree.
Preheat oven to 375. Fill mushroom caps with stuffing andplace on a baking sheet. Bake in lower part of oven and for about 12 min. until mushrooms are heated through and they just begin to release their water.
BON APETIT!
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