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I have been making a lot of pesto lately. I mix it with avocado and put it on a salad, I use it on homemade pizza, and I will even use it as a dip for vegetables. Today, I thought I would stuff it into a mushroom and enjoy that way.

  • One big bunch of Spinach, washed and chopped
  • A few ounces of Pecorino Romano, shredded
  • 2 cloves of garlic
  • Olive oil
  • Salt
  • Pepper
  • Baby Portabella mushrooms, remove stems and washed

Preheat the oven to 400.

Put the cheese, spinach and garlic into a food processor and blend until everything is finely chopped. Open the lid, sprinkle with salt and pepper and put the lid back on. Turn the food processor back on and slowly add in olive oil, through the hole at the top of the lid, until your pesto becomes a little creamy looking, or until it reaches your desired consistency.

Toss your mushrooms with olive oil and place them bottom side up onto a sheet pan. Fill each mushroom cap with pesto.

Put the sheet pan in the oven and bake for about 20 minutes. I topped mine with a walnut for a little crunch and some added fat and protein. A great meatless meal!