Vegan Artichoke and Walnut Pesto Stuffed Portobello Mushrooms
Discover the perfect vegan appetizer, Vegan Artichoke and Walnut Pesto Stuffed Portobello Mushrooms. This delicious dish combines earthy portobello mushrooms with creamy artichoke and walnut pesto for a mouthwatering sensation. Enjoy this flavor-packed recipe in a cinematic setting that transports you straight to the kitchen.
Allergens
Nuts, Soy (in marinated artichokes)
Ingredients
- 4 large portobello mushroom caps
- 1 cup artichoke hearts, marinated in oil
- 1 cup walnuts, raw and unsalted
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup vegan parmesan cheese, grated
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Remove the stems from the portobello mushroom caps and place them, gill side down, on the prepared baking sheet. Bake for 15 minutes or until tender. Allow to cool slightly.
- In a food processor, combine artichoke hearts, walnuts, garlic, and basil leaves. Process until finely chopped.
- With the food processor running, slowly drizzle in the olive oil. Once fully incorporated, season with salt and black pepper. Transfer the pesto to a bowl and mix in the vegan parmesan cheese and lemon juice.
- Spoon the artichoke and walnut pesto into each portobello mushroom cap, filling them generously.
Chef’s Insight
To enhance the aroma, add a few drops of truffle oil to the pesto.
Notes
Serve with crusty bread or as part of a charcuterie board for added variety.