Easy Pesto Stuffed Mushrooms

Easy Pesto Stuffed Mushrooms

Since I live on the east coast of Florida, I knew Hurricane Irma was heading our way and I needed to use all the food in our pantry and fridge in order to make our impending loss as minimal as possible. I had two packs of portobellos (4 in each pack) and some parsley that I needed to use and I also had a bunch of basil plants that I knew I’d lose in the storm. So, I decided to toss the basil and parsley together with some almonds and walnuts and create a quick pesto. It was soooo dreamy….Super FRESH! I actually made them for breakfast and they were so good that I made another batch for dinner. ๐Ÿ˜Šย When I made them for dinner, I added a soup…Perfect meal! For my breakfast version, I sprinkled some of my homemade “Everything Bagel” mix (crushed sunflower seeds, hemp seeds, garlic powder, etc.) on top and I’ll post instructions for making that tomorrow because it is delicious and you need it in your life. I would have loved to have had a tofu scramble on the side, but I did not have the ingredients for that. (next time though!) For the dinner version, I topped the mushrooms with red pepper flakes and it was just the right amount of kick!

I am leaning towards really simple and totally unprocessed meals lately and this one totally fit the bill for what I have been craving. I was already heading in that direction, but I am typing this from a hotel lobby, since I evacuated because of the storm, and I am looking at things in a new light. Hurricanes are rough. I have been dealing with them for a little over 20 years and this is the first to scare me in quite a few years. For some reason, it’s all causing me to feel the need to simplify, minimalize, and get back to the basics in all aspects of my life. I loved the simplicity of this meal, both times, because all of the flavors just popped. I tasted everything with each bite….The basil, the parsley, the almonds, the walnuts, and the mushrooms. I think I am moving into a phase of recipe minimalism. Is that a thing? I am just loving all of the simple flavors lately because real food tastes AMAZING. If you are looking for something that tastes like a legit garden, this is your recipe. Use small mushrooms of you don’t have portobellos. Change out the nuts for whatever you have. Add some sliced grape tomatoes….That would be crazy good! Make it your own and enjoy. ๐Ÿ’š

– XOXO Keenun

Super Easy Pesto Stuffed Portobellos
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Ingredients

  • 4 Portobello Mushrooms (cleaned and stems removed)
  • 1/4 cup Sliced Almonds
  • 1/4 Cup Walnuts
  • 1 cup Fresh Basil, packed tight
  • 1 Cup Flat-Leaf Parsley, loosely packed
  • Sea Salt

Instructions

  1. Preheat oven to 350ยบ and line a pan with parchment paper
  2. Place the mushrooms on the pan
  3. Pulse the almonds, walnuts, basil, parsley, and sea salt in food processor - Stop to scrape down sides when necessary
  4. Fill each mushroom cap with nut/herb mixture and place in oven for 20 to 25 minutes

Notes

I've made these twice. The first time, 20 minutes was the magic number, but they took 25 minutes the second time. This is because there was a clear difference in mushroom size. Just keep checking from the 18 minute mark forward...That's my best advice. ๐Ÿ™‚

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http://www.eatyourfreakingvegetables.com/2017/09/13/easy-pesto-stuffed-mushrooms/

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