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.

• Ready In: 25 mins
• Serves: 12

Ingredients

• 24  mushroom caps, stems set aside to use in the stuffing mixture
• 1⁄2 cup  gluten-free breadcrumbs
• 1  cup nutritional yeast
• 1  cup cashews, raw and unsalted
• 4  cups spinach
• 10  leaves basil
• 2  garlic cloves
• 2  teaspoons 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.