Vegan Stuffed Mushrooms with Pesto Cream
Ingredients
Pesto Cream
-
½
cup
raw cashews
-
¼
cup
vegan pesto
-
1
teaspoon
light miso
-
1
teaspoon
fresh lemon juice
-
1
teaspoon
nutritional yeast
Mushrooms and Assembly
-
24
pieces
cremini mushrooms
-
5
teaspoons
olive oil
-
2
teaspoons
balsamic vinegar
-
1
teaspoon
tamari soy sauce or coconut aminos
-
to taste
sea salt
-
to taste
ground black pepper
-
1
cup
fresh breadcrumbs
-
1
clove
garlic
Instructions
- Make the pesto cream by blending cashews, pesto, miso, lemon juice, and nutritional yeast until smooth.
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- In a bowl, toss mushrooms with 4 teaspoons of olive oil, balsamic vinegar, tamari, salt, and pepper, then place them face down on the baking sheet.
- Bake mushrooms for 15-17 minutes until tender and brown.
- While mushrooms bake, toast breadcrumbs in a skillet with the remaining olive oil until golden brown, then add minced garlic and season.
- Flip baked mushrooms, fill with pesto cream, and top with breadcrumbs before serving warm.
Nutrition Facts (estimated)
Servings
24 stuffed mushrooms
Calories
150
Total fat
8g
Total carbohydrates
15g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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