0 from 30 votes
Vegan Pesto Stuffed Mushrooms
A vegan and paleo appetizer that's easy and delicious!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12
Calories: 34 kcal
Course:
Appetizer , Snacks
Cuisine:
Italian
Ingredients
- 1/2 cup pecan halves
- 1 cup fresh spinach , tightly packed
- 1 cup fresh basil leaves , tightly packed
- 1 large garlic clove , minced
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon sea salt
- 2 tablespoons water , or as needed to facilitate blending
- 8 ounces whole crimini mushrooms
Instructions
- Preheat the oven to 350F and prepare the pesto. In a mini food processor, pulse the pecans into a fine meal. Add in the spinach, fresh basil, garlic, lemon juice, salt, and water and process until a uniform texture is achieved. You might have to scrape down the sides and process a couple of times to get it all evenly combined. Set aside.
- Gently remove the stems from the mushrooms and wipe off any dirt with a damp cloth. Fill the center of each mushroom with about a teaspoon of the pesto and arrange all of the stuffed mushrooms in a single layer on a baking sheet. Bake them at 350F for 20-25 minutes until the mushrooms are tender. Serve warm.
- If you have any leftover pesto, it makes a great dip for veggies or can be tossed with your favorite pasta.
Cup of Yum
Nutrition Information
Calories
34kcal
(2%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
3g
(5%)
Sodium
100mg
(4%)
Potassium
121mg
(3%)
Vitamin A
340IU
(7%)
Vitamin C
1.3mg
(1%)
Calcium
12mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 34
% Daily Value*
| Calories | 34kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Sodium | 100mg | 4% |
| Potassium | 121mg | 3% |
| Vitamin A | 340IU | 7% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.