Pistachio Pesto Stuffed Mushrooms
½ cup pistachios plus more for garnish
2 cups arugula
½ cup flat-leaf parsley
1.3 cup grated Parmesan cheese
2 cloves of garlic, chopped
zest of 1 lemon
juice of ½ lemon
¼ tsp salt
¼ cup extra-virgin olive oil
1 lb cremini mushrooms, stems removed
2 tsp grapeseed oil
Preheat oven to 375F and line a baking sheet with parchment paper
Finely grind pistachios in food processor and then add arugula, parsley, Parmesan cheese, garlic, lemon zest, lemon juice and salt to pistachios and blend until well incorporated. Next, while the machine is running, slowly pour in the olive oil an blend for a minute more.
After washing, remove the stems from the mushrooms and place caps on a lined baking sheet and brush with oil. Bake for 7 minutes or until tender.
Once they come out of the oven dab the mushrooms with paper towel to remove excess moisture.
Fill each mushroom cap with pesto and top with chopped pistachios and or extra grated cheese. Serve immediately.