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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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. 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.
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