Creamy Pesto Stuffed Mushrooms
Savory, creamy and lactose free!
INGREDIENTS
- 1/2 cup basil leaves
- 1/4 cup sundried tomatoes
- 2-3 cloves garlic
- 1/4 cup chopped walnuts
- 20 button mushrooms
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon flour
- 1/2 cup Silk Original or Unsweetened soymilk
- ½ teaspoon cayenne pepper
PREPARATION
In a food processor or blender, process parsley, sundried tomatoes, garlic and nuts until chopped fine. Set aside.
Clean mushrooms and remove stems. Set caps aside. Finely chop stems. In a medium saucepan heat olive oil over medium heat. Add chopped stems, salt and pepper and saute until stems release their liquid, about 3-5 minutes. Add basil walnut mixture and heat for 1 minute. Sprinkle with flour and cook for 1 minute. Add soymilk and cook, stirring constantly until mixture thickens, about 2 minutes. Remove from heat and add cayenne pepper. Evenly distribute mixture between each cap and bake for 20 minutes at 350 degrees.
Serves 20 mushrooms
Preparation Time: 20 minutes
Baking Time: 20 minutes
Level of Difficulty: Easy
