• May 12, 2016

Vegan Stuffed Mushrooms

May 12, 2016

These creamy pesto stuffed mushrooms with basil, spinach, toasty walnuts, and hummus make the perfect healthy holiday appetizer!

Ingredients

1-14 oz. package white button stuffing mushrooms (about 9 mushrooms)

1/4 cup walnuts, toasted

1 cup fresh basil, packed

1 cup spinach, packed

2 cloves garlic, chopped

2 tsp lemon juice

1/4 tsp salt

1/4 cup Oasis Mediterranean Cuisine Roasted Garlic Hummus

Directions

1 Preheat oven to 350F.

2 Arrange walnuts on a lined baking sheet. Toast for about 10 minutes, or until golden and fragrant.

3 Meanwhile, wipe dirt of mushrooms with a damp cloth. Carefully remove the stems.

4 Dump walnuts into bowl of a large food processor. Place mushrooms hole side up on the baking sheet and bake for 15 minutes.

5 Meanwhile, pulse walnuts until finely chopped. Add basil, spinach, garlic, lemon juice, and salt. Pulse until well combined. Use a spatula to scrap down the sides. Add hummus and blend until fully combined.

6 Spoon mixture evenly into center of mushrooms. Arrange mushrooms on baking sheet and bake for 10 minutes.

7 Serve warm.

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