Vegan Pesto Stuffed Mushrooms
Ingredients
The pesto
-
½
cup
pecan halves
-
1
cup
fresh spinach, tightly packed
-
1
cup
fresh basil leaves, tightly packed
-
1
large
garlic clove, minced
-
1
teaspoon
fresh lemon juice
-
½
teaspoon
sea salt
-
2
tablespoons
water, or as needed to facilitate blending
The mushrooms
-
8
ounces
whole crimini mushrooms
Instructions
- Preheat the oven to 350°F.
- In a mini food processor, pulse the pecans into a fine meal.
- Add spinach, basil, garlic, lemon juice, salt, and water to the processor and blend until uniform.
- Remove the stems from the mushrooms and clean them with a damp cloth.
- Fill each mushroom with about a teaspoon of the pesto.
- Arrange the stuffed mushrooms on a baking sheet in a single layer.
- Bake for 20-25 minutes until the mushrooms are tender.
- Serve warm.
Nutrition Facts (estimated)
Servings
12
Calories
34
Total fat
3g
Total carbohydrates
1g
Total protein
1g
Sodium
100mg
Cholesterol
0mg
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