Pesto Stuffed Mushrooms

Submitted by kathleenkirbyturner

"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."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 12

ingredients

• 24 mushroom caps, stems set aside to use in the stuffing mixture
• 118.29 ml gluten-free breadcrumbs
• 236.59 ml nutritional yeast
• 236.59 ml cashews, raw and unsalted
• 946.36 ml spinach
• 10 leaf basil
• 2 garlic cloves
• 9.85 ml olive oil

directions

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