Pesto Stuffed Mushroom Caps

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READY IN: 24hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make marinade and marinate mushroom caps for 24 hours.
  • Remove mushrooms from the marinade and pat dry with a towel.
  • Grind walnuts into small crumbs in a food processor and add the rest of the pâté ingredients.
  • Blend until well incorporated, but not completely smooth.
  • Spoon a small amount of the pesto pâté into each mushroom, and top with ground pine nuts.
  • Serve as-is, or warmed in a dehydrator or very low oven for about an hour.
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