Ingredients

The following ingredients have 4 Servings
  • 1 cup parsley, chopped
  • ½ cup sun dried tomatoes
  • ½ cup pine nuts
  • 1 clove garlic, chopped
  • 1 teaspoon lemon juice
  • ¼ teaspoon celtic sea salt
  • ¼ cup olive oil
  • 1 (8 ounce) package mushrooms

Instruction

  • In a food processor, place parsley and pulse briefly
  • Add sun dried tomatoes, pine nuts, garlic, lemon juice and salt, then pulse until almost smooth
  • Drizzle in olive oil and pulse again briefly to incorporate
  • Remove stems from mushrooms and stuff with pesto
  • Bake at 350°F for 30-45 minutes
  • Serve