PUMPKIN SEED PESTO STUFFED MUSHROOMS - VEGAN AND GLUTEN FREE

PUMPKIN SEED PESTO STUFFED MUSHROOMS - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Renee Press

SERVES 12

INGREDIENTS

12 mushrooms

1/4 cup yellow onion

3 cloves garlic

1 cup cauliflower

40g/1/4 cup raw hulled pumpkin seeds

1 cup fresh basil

1 Tbsp flax meal

1/4 cup fresh oregano (or 2 Tbsp dried)

2 Tbsp nutritional yeast

2 Tbsp olive oil

1/2 tsp sea salt

black pepper, to taste

Instructions

Preheat oven to 425F/215C and lightly oil baking sheet with high heat oil (avocado, grape seed, organic canola).  Separate mushroom stems from caps, and place caps on baking sheet.   Place mushroom stems and all other ingredients in bowl of food processor. Run until all pieces are small and uniform and mixture binds together. You may have to scrape down sides of bowl a few times.   Fill each mushroom cap with a generous spoonful of the filling. Sprinkle with salt and nutritional yeast.   Bake for 15-20 minutes until mushrooms have released their liquid and tops have become crispy.

If desired, serve with a side of tomato salad (tomatoes, olive oil, balsamic vinegar, salt and pepper).