🍄Cedar Plank Stuffed Cremini Mushrooms🍄
10 cremini mushrooms
2 T shallots, diced small
3 T pesto
2 T pine nuts, toasted
2 T panko breadcrumbs
1 Campari tomato, diced small
1 T Italian parsley, chopped
Herb salt, to taste
Wash and dry the mushrooms and remove and reserve the stems. Finely chop the mushroom stems. In a skillet, heat a tablespoon of olive oil. Sauté the mushroom stems and shallots for 2-3 minutes until they start to turn golden brown. Add the pesto, panko, pine nuts, tomato, and salt, and sauté for another minute or two. Add in the parsley off the heat.
Fill each mushroom cap with a heaping teaspoon of the filling. Place on a pre-soaked cedar plank and top with Parmesan.
Grill the mushrooms on the cedar plank for about 20 minutes at 375F.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.