These incredible simple pesto and olive stuffed mushrooms make a great starter, main or snack. They are easy to make yet they taste stunning! The mushrooms are filled with olive paste, walnut-basil pesto, scallions and parsley to make them absolutely irresistible.
When I first moved to Germany I had the sweetest flatmate ever, a turkish girl. She cooked so well and introduced me to so many amazing dishes. She always had some jars of olive paste at home, which I just couldn’t resist and ate all the time. It was just so amazing spreading on a slice of toast or some veggies. Then one day I think she got bored of me eating her food all the time and bought me a jar of that tasty olive paste. Gosh, I was so happy! I discovered how well you can cook with that paste, I stuffed my veggies with it, put in my salad dressings, used in my pasta sauces and soups…
Long story short olive paste is genius! And these olive paste stuffed mushrooms are so too. Love, love, love!!!
- 8 medium mushrooms (400gr)
- 2 tbsp olive paste
- 2 scallions
- 1 lime
- ⅓ cup of walnut
- 1 cup of basil
- 1 cup of parsley
- 1 clove of garlic
- 2 tbsp olive oil
- salt, pepper
- Preheat oven to 180°C. Wash mushrooms, break off stems and place mushrooms on a baking tray. Chop stems, parsley and scallions finely and add to a mixing bowl.
- Add olive paste (or about 20 black olives), juice of a lime, walnuts, basil, garlic and olive oil to a food processor and blend it all together. You can leave it a bit rustic, if you prefer. Add the mixture to the chopped veggies and mix well.
- Stuff the mushrooms with the filling, season with salt and pepper and bake for about 20 minutes. Serve warm with herbs and a green salad. Enjoy!