Tomato Pesto Mushrooms

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Tomato Pesto Mushrooms

 

3/4 cup oil-packed dried tomatoes

olive oil

1/4 cup pine nuts or slivered almonds

1/4 cup lightly packed fresh basil leaves or 1 tbsp. dried basil, crushed

1/2 teaspoon salt

16 to 24 fresh medium mushrooms

 

For Pesto: Drain tomatoes, reserving oil. Add enough olive oil to

reserved oil to equal 1/2 cup. Place 1/4 cup of the oil mixture,

tomatoes, garlic, pine nuts/almonds, basil, and salt in a food

processor or blender. Cover and process til finely chopped. With

machine running, gradually add remaining oil mixture and process till

almost smooth, stopping to scrape sides as needed.

To assemble, removed and discard mushroom stems. Clean caps. Spoon a

rounded teaspoon of pesto into each cap. Garnish w/ additional nuts.

Bake in a 425 degree oven for about 10 minutes or til hot. Drain on

paper towels. Serve warm.

Pesto can be refrigerated in an air tight container for up to a month.