Pesto Stuffed Shiitake Mushrooms


Made up by Angel and serves 4-6


24 Shiitakes

1 bunch of basil, or try other seasonal greens like nettles, sorrel, arugula, garlic scapes, or parsley

3 cloves of garlic

1/2 c. olive oil

lemon juice, or local sour fruit like gooseberries, and salt to taste

Parmesan or local hard cheese from Mountain View Farm or Caromont Farm


Trim stems off the mushrooms. Save for soup stock.

Set caps aside for stuffing.

Make seasonal pesto by chopping or using a food processor to mix other ingredients.

Spoon the pesto into each mushroom cap. Top with a sprinkling of cheese.

Bake at 350 for 10-15 minutes.

For grilling, add another mushroom cap to sandwich the pesto and wrap with Open Gate Farm bacon. Hold together with toothpick.

*For a crispier filling, add breadcrumbs to pesto mixture.