Avocado and Arugula Pesto Stuffed Roasted Mushrooms

Fresh greens season is almost here!  I love a good greens salad, but another thing I love to make is delicious pesto!  The recipe I am sharing with you today is for a rich tasting avocado arugula pesto that contains no dairy or nuts!  So it is perfect for those with allergies to those things.  As an appetizer it is wonderful in roasted mushrooms, like it is served in this recipe.  However it is also wonderful in sandwiches as a spread, or as a pasta sauce when thinned out a little.  It is full of healthy fats, the nutritious greens, and it tastes good too!

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

Preheat the oven to 425F degrees. Toss the mushrooms with the tamari, balsamic vinegar and olive oil, and set on a sheet pan, cut side down. Place in the oven and roast for about 20 minutes or until tender but still holding shape. Once finished, remove from oven and let cool until just warm. Meanwhile, combine all of the pesto ingredients in a food processor and process until smooth. Spoon the pesto into the mushrooms, and serve!


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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Vegan
  • Vegetarian

Course Type

  • Appetizer
  • Side Dish

Skill Level

  • Beginner
  • Easy