Aka, the easiest throw-together appetizer. This is my kinda dish. I love mushrooms, and I love them even more when they're stuffed with pesto. Give them a try! They're seriously easy to make.
1 large box of mushrooms caps
1/2 cup pecans of walnuts
3 garlic cloves
1 cup spinach
1 cup basil
2 teaspoons lemon juice
2 tablespoons nutritional yeast
1 tablespoon plant-based mayo
2 tablespoons preferred oil
Hefty pinch of salt and pepper
Preheat the oven to 350°F.
Grease a cookie sheet (I use non-stick coconut oil spray).
In a food processor combine the nuts and garlic and process until smooth. Then add in the spinach, basil, lemon juice, nutritional yeast, plant-based mayo, salt and pepper- blend until completely incorporated.
Remove the stems from the mushroom caps and add a spoonful of pesto filling into the center of the mushroom, then place on baking sheet.
Bake for 25 minutes.
*The mushrooms may ooze out some of their natural liquids, so once the stuffed mushrooms cool slightly you can move them to a nice serving dish to make them look prettier!
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