Ingredients
1lbmushrooms,cremini or button
½cupcrumbled blue cheese
¼cuppanko breadcrumbs
24ozsun-dried tomatoes in oil,(1 jar)
6clovesgarlic,(or about 3 tsp), minced, peeled
1cupwalnuts
⅓cupfresh sage
8ozparmesan cheese,grated
1cupolive oil
salt and pepper,to taste
Preparation
Preheat oven to 350 degrees F, or preheat a smoker.
Carefully remove and discard the stems of the mushrooms, then clean with a damp cloth. Fill mushroom cavity with sundried pesto.
Top with blue cheese crumbles, and a pinch of Panko. Bake or smoke for about 15 minutes, until the cheese starts to melt and filling is warm. Serve immediately.
Place tomatoes, garlic, walnuts, sage, and Parmesan in a food processor, and pulse until blended. Slowly stream in the olive oil, then season to taste with salt and pepper. Use pesto immediately, or refrigerate for up to one week, or freeze.
