vegan recipes

Pesto Stuffed Portabella Mushrooms

4 Medium-Large Portabella Mushroom Caps
1 Cup Pesto
1/2 Cup Bread Crumbs
1/2 Cup Chopped Walnuts
1 Tbsp Olive Oil

In a mixing bowl combine pesto with bread crumbs.
Brush the outsides of the Portabella caps lightly with olive oil.
Place mushrooms in a baking sheet an fill caps with pesto mixture.
Top with chopped walnuts and bake in a 350°F oven for 15-25 minutes or until mushrooms are tender and juicy.

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