Artichoke and Carrot Top Pesto Stuffed Mushroom

   Vegan Month of Food
"Lines and Light"
(a line of original poetry or a photo of light every day for the month of October)

Bright orange surprise under dark earth; waiting to be yanked by green hair

Day 14 - Re-purposing Food

Show us what you do with mushroom stems, stale end bits of bread, carrot tops, etc
(click HERE to see what others are sharing today)

 

Stuffed mushrooms don’t need to be complicated, unless you are making your own carrot top pesto to mix into the stuffing! Seriously, it wasn’t that tricky and since I was planning to make the carrot top pesto anyway, I decided to add some to the mushrooms. Delicious!

I also think stuffed mushrooms can serve as an entre and not only as an appetizer. That’s how we ate them and thankfully, there were plenty for the two of us.

Here’s what you need:
10 oz large white mushrooms, stems removed and minced

8 artichoke quarters, (packed in water) minced

2 scallions, minced

1 clove garlic, minced

Dried basil and parsley

Paprika

2 T olive oil – divided

2 rounded T carrot top pesto (recipe below)

2 rounded T cashew parmesan

2 rounded T seasoned bread crumbs

½ C dry white wine

Here’s what you do:

Saute the mushroom stems, artichokes, scallions, and garlic in 1 T oil. Add the herbs and paprika to taste. Salt and pepper is good here too. When the mixture is nice and soft, remove to a bowl and add the pesto, Parmesan, and bread crumbs. Divide evenly between the mushrooms, drizzle remaining olive oil over each cap and sprinkle wine over it all. Bake covered (350 degrees) for about 10 minutes, remove cover and continue baking for another 10-15 minutes. Serve warm.

Here's how to make Carrot Top Pesto:

Drop a few garlic gloves into a running food processor. This is a good way to mince the garlic. Add a 1/4 C of sliced or slivered almonds, a bunch of carrot tops (stems discarded), some olive oil and a healthy pinch of salt. Process until kind of smooth. Be ready to scrape down the sides of the processor.