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.