Gluten-Free Girl recently announced she is with child.
Out here in Colorado, I have big news as well. Our pet house-bunny was neutered today. After humping every stuffed animal and slipper in the house, we took him to the vet only to discover that contrary to what the Humane Society had told us when we adopted him from their shelter, all of his reproductive capacities were fully intact.
Now, I know this is not the usual subject matter around here and it is even bordering on PG. Probably not a very appetizing way to begin a food post either. However, it was 70 degrees today and everyone has spring fever. Except bunny. He is hunkered down is his cage mourning the loss of his manhood. Alas, population control prevails. After all, you know what they say about rabbits.
Now, onto something more appetizing. Stuffed mushrooms. This classic dish is a favorite of mine, however, I figured I would have to give it up along with cheese –cheese really makes the stuffed mushroom. Happily, I was wrong.
Last week I posted my parsley pesto with sundried tomato recipe. Of late, I have been making stuffed mushrooms using this pesto as the filling. The nuts in the pesto make for a rich and tasty stuffed mushroom. These would be great hors d’oeuvres for a spring baby shower –congrats to Gluten-Free Girl and the Chef!
1 cup parsley, chopped
½ cup sun dried tomatoes
½ cup pine nuts
1 clove garlic, chopped
1 teaspoon lemon juice
¼ teaspoon celtic sea salt
¼ cup olive oil
1 (8 ounce) package mushrooms
- In a food processor, place parsley and pulse briefly
- Add sun dried tomatoes, pine nuts, garlic, lemon juice and salt, then pulse until almost smooth
- Drizzle in olive oil and pulse again briefly to incorporate
- Remove stems from mushrooms and stuff with pesto
- Bake at 350° for 30-45 minutes
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