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Pesto and Tomato Stuffed Mushrooms - fresh basil, zingy lemon and garlic, pine nuts, avocado oil and nutritional yeast go into the vegan pesto to give the mushrooms and tomatoes incredible flavour pops! Vegan and Gluten Free | thecookandhim.com

Pesto and Tomato Stuffed Mushrooms

Prep: 20 mins | Cook: 20 mins | Total: 40 mins | Quantity: 2 portions

Ingredients

Pesto

  • 2 cups fresh basil leaves (approximately 2 large handfuls)
  • 1/2 lemon – juice
  • 1/3 cup pine nuts
  • 3 medium cloves garlic – peeled
  • 1 tsp salt
  • 2 tblsp nutritional yeast
  • 1/4 cup oil – avocado and olive both work great – we love Hunter & Gather Avocado Oil
  • 20 cherry tomatoes – halved
  • 1 tblsp Hodmedods Camelina Seeds
  • Salt and pepper
  • Food processor – we use a Kenwood Compact 1.4 litre

Instructions

  1. Start with the pesto - put all the ingredients in a food processor and blitz until very well blended, scraping down the sides of the bowl as necessary
  2. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
  3. Put the mushrooms onto a medium ovenproof dish or baking tray, cup side up 
  4. Mix the cherry tomatoes with the camelina seeds and a few grinds of pepper
  5. Put a generous spoonful of pesto into each mushroom, pushing it out to fill the bottom of each cup then top with the cherry tomatoes, packing them in generously
  6. Bake in the oven for 20-25 minutes until the mushrooms are soft
  7. Serve with a crisp salad (and maybe some crusty bread to mop up the extra juices!)

Recipe by The Cook & Him at https://thecookandhim.com/recipes/pesto-and-tomato-stuffed-mushrooms/