Arugula-Basil Pesto Stuffed Mushrooms

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Pesto is one of my all-time favorite sauces. It is incredibly versatile, and can be used to make a variety of different sauces.

This version includes a combination of basil and arugula, which adds some natural spiciness to the sauce.

You can check out the YouTube video here!

Cook and Prep Time: 30 minutes

Serves: 20 mushrooms

You Need

• 20 Button Mushrooms, stems removed (you can use any mushrooms you like, cook times may vary)

For the pesto:

• 1 cup Basil, stems removed and roughly chopped
• 2 cups Baby Arugula
• 2 handfuls Pine Nuts, Almonds, or Walnuts
• ½ Lemon, juiced
• ½ cup Olive Oil
• 3 cloves Garlic
• Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Red Pepper Flakes (Optional)

DIRECTIONS

1. Rinse and chop the produce accordingly.  Line 1 baking tray and preheat an oven to 350˚F.
2. Add pesto ingredients to a blender, and pulse until smooth.
3. Add mushrooms to your baking tray.  Place pesto onto the top of each of your mushrooms.
4. Once the oven is hot, place the tray in the oven.  Cook mushrooms for 10-15 minutes, or until browned. 
5. Remove mushrooms from the oven.  Top with fresh pesto if desired.  Enjoy!