Ingredients30 m servings 302 cals
- Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until the mushrooms are lightly browned and soft, 5 to 7 minutes. Remove saucepan from heat and set aside to cool for 10 minutes.
- Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse blender a few times before blending until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl. Stir Parmesan cheese through the blended mixture.
- Cook's Note:
- Adding the Parmesan into the food processor can cause the cheese to melt and become stringy.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 302 calories; 26.9 g fat; 8.4 g carbohydrates; 10.8 g protein; 16 mg cholesterol; 474 mg sodium. Full nutrition
ReviewsRead all reviews 7
I changed this with my subs, but I do have to brag that THIS IS SUPER! I used onion instead of the shallot, pecans instead of the pine nuts, and red wine instead of the vegetable broth. It was...
This was delicious! I used chicken broth in stead of vegetable broth and just a bit of pine nuts (because they are expensive) I used walnuts instead! I ended up adding about 1 cup of water becau...
Had to sub a lot! leeks for onions, garlic powder etc...looks and smells delish, I'm going to use as a dip forthe bread I just made :)
Because my Fiance' and I have started a Plant Based Diet and loving it!; I added 1 yellow squash cut into large chucks and sliced thin pcs of carrots. Otherwise, I followed this fabulous recipe...
Very tasty! I substituted for Pecans as I didn't have Pine Nuts and also used Red Wine instead of broth. It gave it lots of favor! Makes ALOT so be prepared to share or freeze the leftovers. Als...