Stuffed mushrooms should happen and they should happen often. Fill them with your favorite pesto, pop them in the oven, and… Boom. Dinner.
I made a mental note prior to the move to make Jenna’s arugula pesto when I settled. And even though I have yet to hang anything on the walls yet (this weekend, I promise!) I’m definitely settled enough to whip out the food processor and get it all green.
I used an entire bunch of fresh arugula to make this vibrant little pot of pesto. And if I had to give you my opinion of this sauce based on appearance alone, I’d say A++.
But it turns out that arugula pesto is not a good fit for stuffed mushrooms. Why? Because arugula has a hefty funk and it was just wayyy too much for the shrooms. I did, however, make a bowl of artichoke pasta with this exact batch of pesto and it was pretty darn tasty. New rule: Arugula in moderation.