Servings 0
Ingredients
- 4 cups cremini mushrooms (medium to large stems) or 4 large portobello mushrooms
Sauce
- 1 cup basil
- 1½ cups pistachios or pecans
- 4 cloves garlic
- 1 red bell pepper
- ¼ cup sun-dried tomatoes
- ¾ cup extra-virgin olive oil
- 1 tsp sea salt
Instructions
- Begin by preparing the Hilling. Blend the olive oil, basil, garlic, and sea salt well in a basic blender.
- After a rich emulsion forms, add in the nuts of choice and blend well until a thick paste forms.
- Chop the sun-dried tomatoes evenly and fold into mixture.
- Slice the red bell pepper lengthwise and remove stem and seeds. Dice down to 1/8 inch pieces and add to Hilling mixture.
- In a medium-size mixing bowl, toss the mushrooms (after de-stemming and wiping clean with a damp cloth) with a little olive oil until lightly coated.
- On a baking tray, arrange mushrooms concave side up so that they are barely touching one another.
- Fill mushroom caps evenly with Hilling. Bake at 200 degrees for 20 minutes and then check. Enjoy topped with additional nuts, marinara, or dried herbs.