19 July 2013

Pesto Stuffed Mushrooms

Boy, these are so good! Enjoy as a snack or as part of a main meal.

24 small button mushrooms, de-stemmed marinated overnight in;
¼ cup olive oil
¼ cup tamari
1 clove garlic, minced
Freshly ground black pepper

Pesto Pâté
2 cups basil leaves, packed
1 cup walnuts
½ cup pine nuts, plus 2 tablespoons ground for garnish
2 tablespoons nutritional yeast
2 tablespoons olive oil
1 clove garlic
Sea salt to taste

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. 

Tip: If you cannot tolerate nuts, exchange for a can of chickpeas or for a more nutritious pesto, use spouted chickpeas.

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