RIB STARS RECIPES
[Jambalaya Rice] - [Backyard Beans] - [Down Home Chili]- [Fresh Chunky Salsa]
[Wisconsin Cheddar Potato Salad]

Smoked CRIMINI MUSHROOMS
with Sun-Dried Tomato Pesto and Gorgonzola

Recipe By: Scott Allen
Heat Level 2 Cook
Categories: Side Dishes


16 each - Crimini Mushrooms, dollar size, stemmed and washed
16 tsp. - Sun-dried Tomato Pesto
2 oz. - Gorgonzola Cheese, crumbled


SUN-DRIED TOMATO PESTO
3 oz. - Sundried Tomatoes, packed in oil
1 1/2 TB. - Garlic, fresh, peeled
2 TB. - Walnuts, chopped
2 oz. - Parmesan Cheese, grated
3 TB. - Olive Oil
Salt and pepper, to taste
For the pesto, place all ingredients in a food processor or blender, except the parmesan cheese, olive oil, salt & pepper. When well chopped and blended, mix in the finallly ingredients and hold.

Place 1/2 tablespoon of Pesto in the cap of the mushrooms. top with 1/4 ounce of the cheese. Place mushrooms in a 200¡ smoker for about 15-20 minutes, just until the cheese is melted and the mushroom is tender, but not over cooked. Serve warm.

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