My mind has been on holiday recipes lately so I decided to use the chervil in a stuffed mushroom appetizer recipe I have been working on. These mushrooms are stuffed with a delicious sun dried tomato pesto and baked until they are warm, roasty and toasty!
|Going into the oven!|
Chervil Spiced Sun Dried Tomato Pesto Stuffed Mushrooms
Time: 35 minutes
8oz button mushrooms (14-16 mushrooms)
2 tbsp olive oil, divided
1/2 cup walnuts
1/4 cup sun dried tomatoes
1 cup baby spinach, roughly chopped
1/2 cup parsley, roughly chopped
2 tbsp dried chervil leaf
Salt and pepper to taste
2 tbsp capers
Preheat oven to 400F
Wash mushrooms and carefully remove the stems from the mushrooms and discard so there is a space for the filling. Brush mushrooms all over with olive oil and place on a large baking sheet.
In a food processor, combine walnuts, sun dried tomatoes, spinach, parsley, chervil leaf, salt and pepper and one tablespoon of the olive oil. Process until smooth.
Stir in capers and spoon mixture evenly into mushrooms caps. Bake for 10-15 minutes, until mushrooms have softened and are nicely browned. Serve warm.