Pesto Stuffed Mushroom Caps Recipe

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Ingredients:

Serving

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 2tsp ground for garnish
2 tbsp nutritional yeast
2 tbsp olive oil
1 garlic clove
sea salt

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	269.03 Kcal (1126 kJ)
Calories from fat	232.09 Kcal
		% Daily Value*
Total Fat	25.79g	40%
Sodium	55.57mg	2%
Potassium	157.31mg	3%
Total Carbs	6.01g	2%
Sugars	0.51g	2%
Dietary Fiber	2.74g	11%
Protein	7.48g	15%
Vitamin C	2.1mg	3%
Iron	1.3mg	7%
Calcium	25.8mg	3%

Amount Per 100 g
Calories	440.89 Kcal (1846 kJ)
Calories from fat	380.36 Kcal
		% Daily Value*
Total Fat	42.26g	40%
Sodium	91.07mg	2%
Potassium	257.8mg	3%
Total Carbs	9.85g	2%
Sugars	0.84g	2%
Dietary Fiber	4.48g	11%
Protein	12.26g	15%
Vitamin C	3.4mg	3%
Iron	2.2mg	7%
Calcium	42.3mg	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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