Festive Stuffed Mushrooms With Pistachio-Arugula-Avocado Pesto
Vegan, gluten-free, grain-free, refined sugar-free, soy-free
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These festive stuffed mushrooms are easy to throw together and are decadent and light at the same time. Packing in 6 vegetables, it's an appetizer that won't weigh you down!
Yield
Prep Time
20 Minutes
Cook time
12 Minutes
Total Time
32 Minutes
Ingredients:
For the mushrooms:
- 1 1/2 pounds cremini mushrooms
- 2-3 teaspoons extra virgin olive oil
For the pesto:
- 1 garlic clove, peeled
- 1/2 cup shelled unsalted pistachios
- 1 cup arugula
- 1/2 cup flat-leaf parsley, large stems removed
- 1/3 cup avocado
- 2 tbsp fresh lemon juice + 1 tsp lemon zest
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon fine grain sea salt
Directions:
375F bake mushrooms for 12 mins + 5 mins after stuffing
For an entree, try stuffing Portobello mushrooms and serving it with quinoa or rice.