These simple but flavorful stuffed mushrooms are the perfect stand-and-snack appetizer

ExpandAutoplay

Image 1 of 3

Cast-iron skillet mushrooms with spring pesto (Kim Sunée)

When it comes to small bites, I'm partial to simple recipes that pack a lot of flavor into a single morsel. This stand-and-snack appetizer of stuffed mushrooms is a go-to recipe for me, whether for summer camping or more elegant occasions.

Even the most ardently mushroom-averse take notice of these bubbling, garlicky treats. Make the pesto with your favorite garden herbs. This time of year, I try everything from fresh carrot tops to arugula, nettles, celery leaves and pea shoots.

Have leftover pesto? Toss some with hot pasta, or serve over warm, soft polenta. Or you could stir some into a vinaigrette or a marinade for vegetables or chicken, mix it into mayonnaise for sandwiches or deviled eggs, or spread it over salmon or scallops and top with fine breadcrumbs before broiling until bubbling and hot.

Cast-iron skillet mushrooms with spring pesto

Makes 6 to 8 appetizer servings

For the mushrooms:

2 to 3 (8-ounce) packets whole cremini or white button mushrooms

Spring pesto (see recipe below)

5 to 6 sprigs fresh thyme or rosemary

Extra virgin olive oil, for drizzling

1. Preheat oven to 400 degrees. Clean the mushrooms by gently wiping with a damp kitchen towel or paper towel. Trim and remove most of the stem, discarding the stems. Using a small spoon, gently scrape some of the inside of each mushroom cap and discard the scrapings.

2. Scatter the thyme sprigs across bottom of the skillet (or a baking sheet) with a little olive oil. Fill each cap with 1 heaping teaspoon (amount will depend on size of mushroom) of spring pesto and place mushrooms, filled-side up, in the skillet. The mushrooms can touch; they will shrink as they roast in the oven. Place in oven and let cook about 25 minutes or until mushrooms are tender and pesto is bubbling and puffed and golden on top. Let cool at least 5 minutes before serving.

For the spring pesto:

Makes 1 1/2 cups

2 cups packed spring greens such as celery tops, baby arugula, pea shoots, carrot tops

1 cup tightly packed basil leaves

1/2 cup tightly packed fresh mint leaves or flat-leaf parsley leaves

1 cup walnuts, raw almonds or pine nuts, lightly toasted if desired

2 cloves garlic

1 medium jalapeño, stemmed (and seeded, if desired), optional

1/2 teaspoon sea salt

1/4 to 1/3 cup grated Parmigiano-Reggiano cheese

1 tablespoon fresh lemon juice or white wine vinegar

About 1/3 cup extra virgin olive oil

1. Combine all ingredients except olive oil in the bowl of a food processor and pulse to combine. Slowly drizzle in olive oil until well blended. Taste and add more olive oil, lemon juice, or salt, as needed. Can be stored, in an airtight container, in the refrigerator up to five days or in the freezer up to one month.

Kim Sunée is a former food editor and the bestselling author of "Trail of Crumbs: Hunger, Love, and the Search for Home" and "A Mouthful of Stars." Her new book, "Everyday Korean" will be published fall 2017. For more food and travel: Instagram/kimsunee or kimsunee.com.