Ingredients
-
24
-
1/2
-
1
-
1
-
4
-
10
-
2
-
2
-
-
-
-
-
-
-
Directions
Pesto Stuffed Mushrooms, Yummy little finger-food treats that are great to take to a party or pot luck Omnivores won’t have any idea that these tidbits are both vegan and gluten-free The original recipe called for huge ‘stuffing’ mushrooms But I prefer to use smaller ones so they can be passed around at a party and served without silverware , Yummy little finger-food treats that are great to take to a party or pot luck Omnivores won’t have any idea that these tidbits are both vegan and gluten-free The original recipe called for huge ‘stuffing’ mushrooms But I prefer to use smaller ones so they can be passed around at a party and served without silverware
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
|
Place All Ingredients Except the Mushroom Caps Into a Food Processor. Pulse Until the Pesto Is Combined, but Still a Bit Chunky. |
|
3
Done
|
Place a Teaspoon or Two of Mixture Into Each Mushroom Cap. Bake For 15 Minutes. I Bake Them on a Rack in a Baking Pan Because There Is a Surprising Amount of Liquid in a Mushroom. I Find They Sort of Stew If You Bake Them Flat on a Baking Sheet. |
|
4
Done
|
Either Serve Immediately or Allow to Cool to Room Temperature - They Are Delicious Either Way. |
