Tag: stuffed mushrooms

Roasted Pesto Portobellos

Melissa King 29 Comments

If you were to ask me what some of my favorite veggies are, spinach, mushrooms and cherry tomatoes top the list.  So, I thought I would combine them together to make this super easy meal.  This meal is so easy to put together.  I made the whole thing within just a few minutes after we got home from my daughter’s soccer game.

Musroom Portobello watermark2

This meal comes together in minutes.  It really is no trouble at all.  For the pesto, I used almonds instead of pine nuts because pine nuts can be so expensive.  The almonds worked out great.  I also use nutritional yeast in place of cheese.  Nutritional yeast is super healthy and actually is a great source of B12.  B12 is one of the few vitamins that is hard to find in a plant based diet.  It also has a cheesy and nutty flavor and that is why it’s used in place of cheese.  This was the first meal I made using some ingredients from our garden.  The basil is flourishing so I plucked a whole bunch off.  It grows back so fast.

Roasted Pesto Portobellos

Roasted Pesto Portobellos

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Prep Time 10 min Cook Time 20 min

Ingredients

  • 1 cup almonds
  • 10 basil leaves
  • 1 cup baby spinach
  • 2 T nutritional yeast
  • 3 cloves of garlic
  • 1 T parsley
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 8 cherry tomatoes halved
  • 3 portobello mushrooms stems removed

Instructions

  1. Preheat oven to 400.
  2. In a food processor grind up all the ingredients except the mushrooms and tomatoes until a pesto forms.
  3. If the mixture seems a bit dry, you can add a bit more oil or even a little water.
  4. Grease a baking sheet and lay the mushrooms on it.
  5. Fill each cup with pesto and top with the cherry tomatoes.
  6. Put in the oven for about 20 minutes.

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Recipe Notes

We were actually going to make 4 mushrooms, but my husband butchered one in the process of removing the stems. That is why in the picture, the caps are filled to the brim with pesto. They were still delicious, and I wish we had leftovers, but they were all gone quickly. I hope you enjoy them as much as we did!

Healthy Stuffed Mushrooms

Melissa King 4 Comments

With the holiday’s coming up, I was thinking about my favorite kinds of appetizers and finger foods I would like to make.  One of my absolute faves is stuffed mushrooms.

I could easily pop like five of those suckers in without realizing.  Since most recipes call for cream cheese or shredded cheese, I wanted to lighten mine up so it was okay to have more than a couple. These babies didn’t last long in my house.

These are really easy to make and you can even do the filling the night before your party and them fill and bake the mushrooms right before your guests arrive.

Stuffed Mushrooms

Healthy Stuffed Mushrooms

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Prep Time 20 min Cook Time 20 min

Ingredients

  • 16 mushrooms
  • 2 cloves garlic
  • 1/2 carrot roughly chopped
  • 1/2 tsp minced onion
  • 1/2 pkg firm tofu drained and patted dry
  • 2 T grapeseed oil
  • 2 T parsley chopped fine
  • 1/4 cup whole wheat panko bread crumbs
  • 1 T nutritional yeast
  • salt and pepper to taste

Instructions

  1. Remove the stems from mushrooms and set aside.
  2. Place the carrot, mushroom stems and garlic in the food processor to dice.
  3. In a skillet pan, saute the carrots, mushroom stems, garlic, onion, salt and grapeseed oil to soften.
  4. Set aside to cool.
  5. Preheat oven to 350.
  6. Once the mixture is cooled, put it back in the food processor with the tofu, parsley nutritonal yeast and bread crumbs and mix until combined.
  7. Place mushroom caps on a greased baking sheet and spoon mixture inside each one.
  8. Bake for 20 minutes or until you start to see moisture under the mushroom caps. Enjoy!

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