Pesto Stuffed Mushroom Bites
I love making a big batch of pesto to keep on hand for emergencies. It makes a great dip, spread and sauce. In this case I decided to use it as filling for cremini mushrooms. These little bites make a great party finger food. You can make the pesto and stuff the mushrooms ahead of time-then just pop them in the oven before your guests arrive.
To turn this dish into a main course you could stuff a large Portobello mushroom cap with the pesto and bake it the same way!
Pesto Stuffed Mushroom Bites
- 20-24 Cremini Mushrooms
- 6 bunches Basil
- 1 cup Sundried Tomatoes (soaked for 1 hour)
- ½ cup Nutritional yeast
- ¼ cup pine nuts
- ¼ cup olive oil
- 4 cloves of garlic
- pinch of sea salt
- Preheat the oven to 350
- Remove the stems from the mushrooms by gently twisting.
- Place mushrooms facing up on a baking sheet.
- Combine all ingredients except mushrooms and olive oil in a food processor. Slowly add the olive oil a little at a time to help things blend. Depending on the consistency you like you may not need to use all of it. Occasionally stop to scrape down the sides of the food processor making sure everything gets well blended. Adjust to taste, as all measurements are approximate.
- Fill each mushroom cap with pesto.
- Bake for 10-15 minutes until the mushrooms are slightly soft and the pesto is hot.
