Succulent oven roasted mushrooms, stuffed with fragrant pumpkin seed pesto and served with a side of simple tomatoes dressed with olive oil, balsamic vinegar, salt and pepper. It's the perfect spring or summer meal, packed with nutrients and an enormous amount of vegetable magic squeezed into each cap. Rich in iron, zinc, and protein, the pumpkin seeds lend their unique power packed profile to this dish. It's prep time (10 min) to "wow your friends" ratio is superb, and you will be the star of any potluck you bring these to. They also make a wonderful mid-week meal, as you can play with the herbs you use, and dress them up or down as desired. Give 'em a shot!
Preheat oven to 425 degrees and lightly oil baking sheet with 1 tablespoon high heat oil (avocado, grape seed, organic canola).
Separate mushroom stems from caps, and place caps on baking sheet.
Place mushroom stems and all other ingredients in bowl of food processor. Run until all pieces are small and uniform and mixture comes together. You may have to scrape down sides of bowl a few times.
Fill each mushroom cap with a generous spoonful of the filling. Sprinkle with additional salt, nutritional yeast, and black pepper.
Bake for 15-20 minutes until mushrooms have released their liquid and tops have become crispy.
If desired, serve with a side of tomato salad (tomatoes, olive oil, balsamic vinegar, salt and pepper). Enjoy!
It’s prep time (10 min) to “wow your friends” ratio is superb, and you will be the star of any potluck you bring these to. They also make a wonderful mid-week meal, as you can play with the herbs you use, and dress them up or down as desired. Give ’em a shot!
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com