I’m writing to you from my almost food coma. Tonight’s dinner was so, so yummy, I just had to share the menu (and some recipes!) with you.
I started out by making some fresh basil pesto.* I used the pesto not only as sauce for our pasta, but also as stuffing for the white button mushrooms we got at Saturday’s farmers’ market. To make, I simply removed the stem of the mushroom and filled the resulting cavity with pesto and topped it with a touch of grated Pecorino Romano cheese. Then I placed the stuffed mushrooms in a baking dish, drizzled the mushrooms with extra virgin olive oil, and put the dish under the broiler–on low–for about seven minutes. I chopped the mushrooms stems and reserved them to mix in with the pasta. Finally, I prepared a yummy bruschetta** to use atop some crusty bread we had in the house.
So, in case you can’t quite follow my typing, tonight Josh, Jude and I enjoyed
Fresh basil pesto-stuffed button mushrooms
Pasta with fresh basil pesto and chopped mushrooms
I so wish you could have joined us.
*I halved this recipe because I didn’t have five cups of basil on hand. I also omitted the walnuts and used Pecorino Romano cheese instead of Parmesan.
**Instead of garlic powder, I used a bulb of fresh green garlic. I also topped the bruschetta with a sprinkling of Pecorino Romano cheese.