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.
Enjoy!

You Might Also Like

No Comments

Leave a Reply

CommentLuv badge

Showing Up For You!

10-Week Workshop series

A Holistic Approach to Building a Food & Fitness Foundation

Without the Overwhelm

Begins February 13, 2023

This 10 week series is designed to empower you to build a sustainable personal foundation, by building self-awareness, identifying triggers and overcoming obstacles, recognizing patterns and recovering your intuition. We have created a set of tools to help you show up for yourself to set and meet sustainable fitness and nutritional goals so you can feel your best at a manageable pace.

Learn more here: Showing Up For You

This will close in 20 seconds