Mushroom Pesto

Name: Mushroom Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 tablespoons butter; 1 pound mixed fresh mushrooms (such as cremini, button, oyster, and portobello), quartered; 1 shallot, chopped; 1 cup toasted pine nuts; ¼ cup extra-virgin olive oil; ¼ cup vegetable broth; 3 cloves garlic, chopped; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ cup Parmesan cheese, grated

Rating: 4.27 stars

11 Ratings
12 Reviews
4 Photos

Rich, earthy sauce that clings to penne pasta to make a hearty, meatless meal. Stir pesto into freshly cooked penne pasta, add to the top of crostini, or use as a dip for Italian-seasoned pita crisps.

By Jewels Cooks

Gallery

Recipe Summary test

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1
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.

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Step 2
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.

Nutrition Facts

Per Serving:

302 calories; protein 10.8g; carbohydrates 8.4g; fat 26.9g; cholesterol 16mg; sodium 474.4mg. Full Nutrition

Reviews (12)

Most helpful positive review

sueb

03/04/2015

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 easy to make smells delightful and tastes magnificent! Thanks for the recipe! Read More

Helpful

(4)

Most helpful critical review

Stephanie Hessen

07/01/2018

Made exactly like the recipe. Looked like barf-tasted like barf-made me barf. Read More

Helpful

(2)

11 Ratings

5 star values: 8
4 star values: 1
3 star values: 0
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

sueb

03/04/2015

Helpful

(4)

Stephanie Hessen

07/01/2018

Made exactly like the recipe. Looked like barf-tasted like barf-made me barf. Read More

Helpful

(2)

Mama Cass

10/13/2015

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. Also remember that this is pesto so you don't use it like a pasta sauce; you only use a tablespoon or two over the rice/pasta; if you use too much then it's overpowering. Read More

ONIOND

04/22/2015

Not very pretty but absolutely delicious. I did not change anything and we loved this recipe! It doesn't seem like enough to serve 6 but it is quite filling; we will probably get 4 or 5 servings out of it served with pasta. The leftovers are also great. I would love to top a nice hot beef sandwich with this stuff. Thanks so much for sharing Jewels Cooks! Read More

Stacy W

08/19/2016

Yum! Made this mostly as written (omitted garlic). So good! Read More

Sammy Mazz

01/24/2020

I made this to go over penne pasta for dinner. JJ and I both liked it. I think this recipe would be best served as Horderves. Although we liked it the recipe was filling & too much to have just for a main meal. To me the recipe is more as a pesto then a dinner. Good though. Thanks for the recipe! Read More

Murphy Teri-Ann

05/25/2017

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. Thanks Read More

Colombita

06/20/2018

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 because the mixture was very thick. I added a little bit of red papers flakes at the end. Read More

Florence

08/06/2019

I made this as a dip instead of a sauce. I followed the recipe adding some walnuts as I didn t have enough pine nuts. I served it to guests with pita chips and everyone loved it. Read More

More Reviews

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All Reviews for Mushroom Pesto

- of Reviews

Mushroom Pesto

Servings Per Recipe: 6
Calories: 302.2

% Daily Value *

protein: 22 %

carbohydrates: 3 %

dietary fiber: 8 %

sugars:

fat: 41 %

saturated fat: 34 %

cholesterol: 5 %

vitamin a iu: 6 %

niacin equivalents: 44 %

vitamin b6: 10 %

vitamin c: 7 %

folate: 7 %

calcium: 9 %

iron: 15 %

magnesium: 23 %

potassium: 12 %

sodium: 19 %

thiamin: 26 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Mushroom Pesto

1 of 12

All Reviews

sueb

03/04/2015

Helpful

(4)

Stephanie Hessen

07/01/2018

Made exactly like the recipe. Looked like barf-tasted like barf-made me barf.

Helpful

(2)

Mama Cass

10/13/2015

ONIOND

04/22/2015

Stacy W

08/19/2016

Yum! Made this mostly as written (omitted garlic). So good!

01/24/2020

05/25/2017

06/20/2018

08/06/2019

I made this as a dip instead of a sauce. I followed the recipe adding some walnuts as I didn t have enough pine nuts. I served it to guests with pita chips and everyone loved it.