Vegan Pesto Stuffed Mushrooms

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Basil, fresh tightly packed leaves
  • 8 oz Crimini mushrooms, whole
  • 1 Garlic clove, large
  • 1 cup Spinach, fresh tightly packed

• Condiments

  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 1/2 tsp Sea salt

• Nuts & Seeds

  • 1/2 cup Pecan, halves

• Liquids

  • 2 tbsp Water

Found on detoxinista.com

Description

Ingredients

• ½ cup pecan halves
• 1 cup fresh spinach, tightly packed
• 1 cup fresh basil leaves, tightly packed
• 1 large garlic clove, minced
• 1 teaspoon fresh lemon juice
• ½ teaspoon sea salt
• 2 tablespoons water, or as needed to facilitate blending
• 8 ounces whole crimini mushrooms

Directions

• Preheat the oven to 350F and prepare the pesto. In a mini food processor, pulse the pecans into a fine meal. Add in the spinach, fresh basil, garlic, lemon juice, salt, and water and process until a uniform texture is achieved. You might have to scrape down the sides and process a couple of times to get it all evenly combined. Set aside.
• Gently remove the stems from the mushrooms and wipe off any dirt with a damp cloth. Fill the center of each mushroom with about a teaspoon of the pesto and arrange all of the stuffed mushrooms in a single layer on a baking sheet. Bake them at 350F for 20-25 minutes until the mushrooms are tender. Serve warm.
• If you have any leftover pesto, it makes a great dip for veggies or can be tossed with your favorite pasta.