I did some entertaining over the weekend and had some friends over for dinner.I love house parties as they are relaxed and fun, but also a bit of work for the host. While I absolutely love the cooking part, it’s the clean-up afterwards that gets me. I mean you have to literally vacuum your house spic n span before guests arrive, and then do it again when they leave; cause, try as you might, there will be crumbs on the floor, glass rims on the table, the works! But the fun and relaxed nature of a house party beats all the house work hands down, and you can open a bottle of your finest wine and not have to pay through the roof for it!
Well, enough about the pros and cons of a house party. The post here is about one of the easiest, quickest, yet still delicious and fancy appetisers that I usually make. It serves the dual purpose of a hot entree’ as well as, catering to any vegetarian dietary requirements! And they look cute as a button. I used parsley pesto for this, but you can just as easily swap it with basil pesto if you like. I personally, find the flavour combination of a walnut pesto with mushrooms, a lot more delicious.
As mushrooms are the hero of this dish, be sure to buy the freshest quality available. Limp and scaly mushrooms, would wrinkle up and break away, not giving you the desired texture. I used swiss brown mushrooms for this recipe, but the white cup mushrooms work just as well. You can pre prep the mushrooms with the stuff, cover them with a cling wrap and store them for upto a day before your party. Pop them in the oven 15mins before serving and you will have these little brown jewels bubbling with cheese ready to be devoured.
Ingredients Recipe Have a fun party!
Stuffed Mushroom Cups with Pesto
Have a fun party!