Vegan Stuffed Mushrooms

Having company? Too hot to cook?  Stuffed mushrooms can be a quick appetizer , snack or even part of a meal that look great and are usually a hit at any party.  They require no cooking, so that's a plus in this hot weather.

 I like this uncooked version because when I cook stuffed mushrooms, they sometimes fall apart. In addition, raw mushrooms taste great and will hold together so they can easily be picked up as a finger food at a party. 

I used my spinach basil pesto recipe below but I left out the Parmesan cheese to make it vegan. I was surprised at how delicious it still tasted without the cheese. This recipe is rich in healthy greens and loaded with antioxidants. Since it's eaten without cooking, none of the nutrients are lost.

These mushrooms make a great appetizer that can be easily passed around. They are perfect at a BBQ because they hold up to the heat well. And because they are vegan and gluten free, they are allergy friendly and can be eaten by almost everyone. It's important to keep that in mind when menu planning. 

To prepare: I used a small spoon to just lightly scoop out the inside of the mushrooms so I could fill them .

If you make your pesto in advance, you will only have to fill them the day of the party. In fact, you can fill them a few hours in advance, and they will keep well.

Eat and enjoy without any guilt. They are light and low in calories and carbohydrates. If you are planning on having caloric side dishes, these mushrooms will be a welcome low calorie appetizer. 

Pesto Ingredients:
1 cup fresh  parsley
1 cup fresh basil
1 cup fresh spinach ( I used organic baby spinach)
1 cup of pecans, pine nuts, or walnuts ( I used pecans)
1/2 cup freshly grated Parmesan cheese
1 clove fresh garlic ( or more to taste)
1/4  cup olive oil ( don't cut back, the oil makes it)
salt to taste

Directions: 
Assemble ingredients
Process nuts and garlic, remove from processor and set aside.
Process, parsley, spinach, basil, then add nuts and garlic mixture, and olive oil.
Process until smooth .
Remove from processor and add a little more olive oil before serving  if its dry.

Wash mushrooms, remove stems, and clean out inside enough to stuff. 
Stuff each mushroom individually and serve.

What kind of appetizers do you like to make in hot weather? 

Gluten Free Tip of the Week 
 gluten-free Italian panko breadcrumbs, made with rice flour, is a new product from Ian's Natural Foods