pesto stuffed mushrooms
- 1 cup gardein beefless ground
- 2 cups fresh spinach (packed)
- 2 tbsp chopped garlic
- 1/4 cup vegetable stock
- 1/4 cup basil pesto
- 2 largeportabello mushroom caps
- 1 tspolive oil
- 2cherry tomatoes for garnish
In medium skillet, add spinach, beefless ground, garlic and vegetable stock. Saute over medium heat for 2 to 3 minutes or until protein crumbles are cooking and spinach is wilting.
Remove from heat and stir in pesto sauce, coating everything.
Brush outsides of cleaned mushrooms with olive oil. Stuff gilll side high with half the mixture each. Top with a cherry tomato and extra garlic, if desired.
Bake in 400 F degree oven for 18 – 20 minutes or until mushroom is softened and juicy.
***This recipe was created by our friend, The Fit Fork!