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
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