Stuffed baby mushrooms with homemade kale pesto that is oil free. A deliciously tasting finger food great for parties or to serve on the side of a larger dish.
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:3 to 4 servings 1x
1 or 2 packages (8oz) of crimini or baby bella mushrooms
1/2 to 1 cup of tamari sauce, soy sauce, or coconut aminos (enough to soak the mushrooms in)
For the Oil Free Kale Pesto:
1 cup packed of basil (around 20g)
1 cup packed of kale (around 20g)
1/2 cup of walnuts
2 garlic cloves
1 teaspoon of lemon juice
1/4 teaspoon of Himalayan pink salt
dash of black pepper
You can also add 1 to 2 teaspoons of nutritional yeast for a hint of cheezy flavor. This is totally optional and the pesto will still be super tasty without it.
Remove the stems from the mushrooms and soak in tamari, soy sauce, or coconut amino sauce for a minimum of 30 minutes in the fridge. The longer you soak the mushrooms, the better they will taste. If you can prepare this part the night before and let them sit overnight in the sauce, it’s even better. I would say about 1/2 cup to 1 cup of tamari sauce is enough. You don’t have to completely cover the mushrooms in the sauce.. but just enough to coat all of them. I usually put them in an airtight container and every so often I give the container a little swirl so that the sauce moves around and gets all of the mushrooms evenly.
Make Your Pesto: In a food processor add all of the ingredients for the pesto: basil, kale, walnuts, garlic, lemon juice, salt and black pepper. Nutritional Yeast is optional. Process for about 10 to 15 seconds, just enough to break all the ingredients down. If you over process, you’ll be left with very little pesto. This pesto is intended to be chunky, not super smooth.
Remove mushrooms from fridge and place on a dehydrator sheet (if dehydrating) or on a baking sheet if roasting. Place about 1/2 teaspoon to 1 teaspoon of pesto in each mushroom. There should be enough pesto for about 20 baby mushrooms give or take. Any left over pesto can you used as a spread or served with pasta.
If using a dehydrator: Dehydrate at 115F for 1 to 2 hours, then serve. If using an oven: Roast at 325F for 10 to 15 minutes, then serve. You can also totally eat these right out of the fridge without dehydrating or roasting them, but they will be cold and the mushrooms will be a bit firmer. I like them better cooked or dehydrated.
Remember not to over-process the pesto because you’ll end up with very little quantity.
You can eat these straight out of the fridge without dehydrating or roasting, but the mushrooms will be raw and cold and a lot firmer than if you roast them a bit in the oven. I personally like served warm and a little softer/chewier.
This will make about 1/2 cup of pesto which is enough for 2 packages of mushrooms, but if you have left over pesto you can store it in an airtight container and store in the fridge for up to 2 to 3 days max.
Feel free to experiment with the pesto – if you don’t have kale you can use 1 whole cup of basil, or 1/2 cup of spinach.