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Pesto-stuffed Mushrooms with walnut + lentil “meat”

Pesto-stuffed Mushrooms with walnut + lentil “meat”

Pesto-Stuffed mushrooms are always a wonderful side dish, but try these super-boosted mushies with added lentils to make a more "meaty", satiating main dish.

Ingredients

For: 4
  • 4-6 large portobello mushroomss stems removed
  • 1.5 cup basil leaves / parsley +/ kale/spinach
  • 1 cup brown lentils cooked
  • 1/2 cup walnuts
  • 1 lemon juice + optional sprinkle of zest
  • 3 garlic clovess
  • Sea salt + black pepper to taste
Preparation:
10 min
Cooking:
30 min
Ready in:
40 min

Instructions

  1. Preheat oven to 180 C and line baking tray.
  2. De-stem each mushroom and set aside for a stir-fry.
  3. Pulse all other ingredients together in a high-powered processor/blender until well-combined. Add a splash of olive oil or water if needed, but stuffing should be thick.
  4. Place mushrooms onto lined baking tray, with the stem-side facing up.
  5. Scoop approx 2 tbsp into each mushroom (depending on how large shrooms are).
  6. Bake in oven for 25-30 mins.
  7. Serve with a sprinkle of nutritional yeast or cashew cheese, if desired.

Notes


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