Saturday, November 23, 2013

November Paleo Pen Pals: Chervil Spiced Sun Dried Tomato Pesto Stuffed Mushrooms

My Paleo Pen Pal this month was Jennifer of I was very excited when my package arrived (who doesn't love getting mail??) and hurriedly tore it open to see what was inside. What I found was a jar of dried chervil leaf! I have quite an extensive spice collection, but in all of my 32 years, I have never once used chervil leaf. I didn't even really know what it was or what type of cuisine you would use it in. A quick bit of Googling revealed that chervil is similar to parsley and often used in French cuisines. It can also be used to attract slugs, but that is neither here nor there.

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!

Read on for the recipe and be sure to check out Paleo Pen Pals and join in the fun. It is a Paleo food swap for bloggers and non-bloggers alike! To learn more and sign up, visit the Paleo Pen Pals Facebook page.

Chervil Spiced Sun Dried Tomato Pesto Stuffed Mushrooms
Serves: 4-6
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.