Stuffed Mushrooms with Canna-Oil Pesto
I was craving a flavor shot of summer and decided to make this mushroom dish, with a topping of tomato, mozzarella and fresh basil. The dish can be baked after the topping, but I like the contrast of the roasted mushroom and raw ingredients. If the tomatoes don’t look too good, use cherry or grape tomatoes.
Grilled Portobello mushroom
4- 4-5 inch Portobello mushrooms, stems removed
1 cup best quality mozzarella, cubed
2 medium tomatoes, seeded and chopped, or chopped cherry tomatoes
8 tablespoons shredded basil
1 cup arugula, cleaned and dried
3 tablespoons canna-olive oil
1 tablespoons lemon juice
14 walnut halves
1 teaspoon oregano
½ teaspoon salt
1. Brush the mushrooms with 1 tablespoon olive oil and grill for four to five minutes per side. Remove to a plate.
2. In a medium bowl combine 1 tablespoon of olive oil with the cheese, tomato and basil and allow to sit while preparing the pesto.
3. In a food processor combine the arugula, lemon juice, oil, walnuts, oregano and salt. Process until smooth. Spread the pesto on the inside of the grilled mushrooms. Top each mushroom with the cheese tomato mixture and serve.