Pesto Stuffed Mushrooms Recipe

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Ingredients:

Serving

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 tsp olive oil

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	243.32 Kcal (1019 kJ)
Calories from fat	97.33 Kcal
		% Daily Value*
Total Fat	10.81g	17%
Sodium	64.07mg	3%
Potassium	303.64mg	6%
Total Carbs	20.78g	7%
Sugars	1.91g	8%
Dietary Fiber	7.62g	30%
Protein	16.94g	34%
Vitamin C	3.9mg	7%
Iron	2.9mg	16%
Calcium	31.5mg	3%

Amount Per 100 g
Calories	259.49 Kcal (1086 kJ)
Calories from fat	103.8 Kcal
		% Daily Value*
Total Fat	11.53g	17%
Sodium	68.33mg	3%
Potassium	323.83mg	6%
Total Carbs	22.16g	7%
Sugars	2.03g	8%
Dietary Fiber	8.12g	30%
Protein	18.06g	34%
Vitamin C	4.2mg	7%
Iron	3mg	16%
Calcium	33.6mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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