Pumpkin Seed Pesto Stuffed Mushrooms

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.


– 12 crimini (or white button) mushrooms, whole – 1/4 C of yellow onion, chopped – 3 cloves garlic, chopped – 1 C of cauliflower (or broccoli, or kale) chopped – 1/4 C of raw hulled pumpkin seeds – 1 C of fresh basil – 1/4 C of fresh oregano (or 2 Tbsp dried) – 2 Tbsp of nutritional yeast – 2 Tbsp of olive oil – 1/2 tsp of sea salt – 1 tsp of lemon juice – black pepper, to taste

Preheat oven to 425 degrees and lightly oil baking sheet with 1 Tbsp 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!