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    You are in: Home / Recipes / Pesto Stuffed Mushrooms Recipe
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    Pesto Stuffed Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Ex-Pat Mama's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Place all ingredients EXCEPT the mushroom caps into a food processor. Pulse until the pesto is combined, but still a bit chunky.
    3. 3
      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. 4
      Either serve immediately or allow to cool to room temperature - they are delicious either way.

    Ratings & Reviews:

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    Nutritional Facts for Pesto Stuffed Mushrooms

    Serving Size: 1 (85 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 137.5
     
    Calories from Fat 67
    49%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 91.4 mg
    3%
    Total Carbohydrate 12.3 g
    4%
    Dietary Fiber 5.4 g
    21%
    Sugars 1.3 g
    5%
    Protein 9.9 g
    19%

    The following items or measurements are not included:

    gluten-free breadcrumbs

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