Saturday, June 16, 2012

Cooking in Season: Stuffed Mushrooms and Garlic Scape Pesto

Stuffed Mushrooms
One batch of pesto, any kind you like
6 portobello mushroom tops
2 cups of rice, cooked
Parmesan cheese, shredded
Preheat oven to 350 degrees.  Put a small handful of rice in each mushroom top.  Add a scoop of pesto to each mushroom.  
Sprinkle with parmesan.  Bake for about 20 minutes.

garlic scapes
1/3 cup pumpkin seeds
5 basil leaves
1/4 cup parmesan
1/2 teaspoon salt
1/2 teaspoon pepper
juice from half a lemon
3/4 - 1 cup olive oil

Place all ingredients into the food processor and pulse until smooth.

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