PESTO STUFFED MUSHROOM CAPS

Pesto Stuffed Mushroom Caps image

Provided by ThatSouthernBelle

Categories Vegetable

Time P1D

Yield 8 serving(s)

Number Of Ingredients 13

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24 small cremini mushrooms, de-stemmed
1/4 cup olive oil
1/4 cup nama shoyu or 1/4 cup soy sauce
1/4 cup apple cider vinegar
4 garlic cloves, minced
lots fresh ground black pepper
2 cups basil leaves, packed
1 cup walnuts
1/2 cup pine nuts, plus 2T ground for garnish
2 tablespoons nutritional yeast
2 tablespoons olive oil
1 garlic clove
sea salt

Steps:

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.

Nutrition Facts : Calories 274.4, Fat 25.8, SaturatedFat 2.7, Sodium 455.4, Carbohydrate 8.2, Fiber 3.1, Sugar 1.7, Protein 6.8