Cashew Pesto Stuffed Mushrooms

★★★★

Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 12 | Difficulty: Medium

Ingredients:

1-2 slices bread, toasted (almost burnt) and ground in the food processor

2 cloves garlic, grated

12 “stuffing” mushrooms, stems removed and reserved (or 24-36 small mushrooms)

1/2c raw cashews pieces, ground very fine or until a butter consistency

salt, pepper, onion powder, to taste

2 handfuls spinach, ground fine

1 handful fresh basil, ground fine

1/2c nutritional yeast

Lemon juice to taste

Lemon zest to taste

Red pepper flakes to taste

Directions:

Preheat the oven to 350°.

Process each ingredient in the food processor (except mushroom caps) and combine everything in a big bowl. Drizzle with enough olive oil to moisten or use water.

To stuff the shrooms, form a ball with about 2T stuffing and cram it right into the caps! Layer the stuffed shrooms on cooling rack on top of a cookie sheet (you can do it directly on the cookie sheet but this method helps the mushrooms dry out and concentrate their flavor).

Bake for 15-20 minutes. You can serve them right out of the oven or at room temperature (you don’t even have to bake them, they’re good raw too).

Notes:

These are great for parties. The stuffing is fantastic on pasta too!

Source: http://www.glueandglitter.com/main/2008/12/03/savory-stuffed-mushrooms/

Sent from Paprika Recipe Manager