Ingredients

The following ingredients have 4 Servings
  • ¼ cup chopped raw walnuts
  • 1 cup packed basil leaves
  • ¼ cup extra virgin olive oil
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • Juice of ½ lemon
  • ¼ tsp sea salt
  • 4 portobello mushroom caps, stems removed
  • 3 oz grape tomatoes (about 1/2 cup), halved
  • Pepperoni slices
  • Crushed red pepper flakes (optional)

Instruction

  • Preheat oven to 400 degrees F.
  • Grease a baking tray with avocado oil, and place the mushroom caps on the tray with the stem side up.
  • Heat a dry pan on the stove top over medium high heat.
  • Add chopped walnuts to the pan and toss for 5 minutes until they are browned and toasted.
  • Place toasted walnuts and the rest of the pesto ingredients in a food processor and blend until the pesto is completely combined and creamy.
  • Divide up the pesto among the 4 portobello mushroom caps and pour into each of the caps.
  • Layer with grape tomatoes, pepperoni slices, and crushed red pepper flakes, if using.
  • Bake in the preheated oven for 15-20 minutes.
  • Garnish with extra basil leaves before serving