Creamy Pesto-Stuffed Mushrooms

by Destini on November 22, 2013

One thing about me is that I LOVE to entertain. I knew when purchasing our new house that the dinning room, kitchen & living room all needed to be open to each other and it had to have the perfect entertaining space. Usually the first thing I think about when entertaining is the food! I swear I have already planned the menus for our house warming, Christmas and Superbowl party! When I am at work, I will have random menus pop into my head for some future event, and if there isn’t one…I will make one up! I just LOVE it! Our old condo was small, dark, unflattering and just not a space that I LOVED. But in this house, the food will flatter the house even more than it’s already awesome interior.

Recently I was lucky to have been asked by the nice people at Silk to try out some recipes. Knowing that Silk already has a home in my fridge, I was HAPPY to. This recipe has everything I love and is the perfect little item to be added to a menu for entertaining. My husband probably ate them all, I might have had two!

Creamy Pesto-Stuffed Mushrooms-3


Ingredients: 12 Servings

  • 1/2 cup basil leaves (loosely packed)
  • 1/4 cup sundried tomatoes
  • 2-3 garlic cloves ( I actually ended up using 4, I <3 Garlic)
  • 1/4 cup chopped walnuts (I made some with and without these, I am allergic to walnuts, but hubby said they were great)
  • 20 button mushrooms
  • 1T EVOO (extra virgin olive oil)
  • 1T flour (I used Gluten-Free flour)
  • 1/4 cup Silk Original Almond beverage
  • 1/2 cayenne pepper
  • salt & pepper to taste

Directions: Pre-heat oven to 350c. Spray a baking dish with non-stick spray or foil wrap a metal baking pan*(see note below). In a food processor, process basil, sun-dried tomatoes, garlic and nuts until chopped fine. Set aside. Clean mushrooms and remove stems.

In a medium saucepan, heat evoo over medium heat. Add chopped stems, salt and pepper and sauté until stems release their liquid, about 3-5 minutes. Add basil walnut mixture and heat for 1 minute. Sprinkle with flour and cook for another minute making sure that the flour is combined. Add almond milk and cook, stirring constantly until mixture thickens, about two minutes.

Remove from heat and add cayenne pepper. Evenly distribute mixture between each cab and bake for 15-20minutes.

Creamy Pesto-Stuffed Mushrooms-1

These are so full of flavour and the house will smell amazing! Hubby suggests a sprinkle of parmesan or for the vegans some sort of dairy free cheese on-top. If made before hand, reheat before serving, they don’t need to be hot, but a little heat through is perfect!

This post was sponsored by Silk Canada, See more delicious recipes at Silk Recipes

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{ 1 comment… read it below or add one }

Kristina January 14, 2014 at 9:58 am

Oo I’m always looking for new app recipes! I love stuffed mushrooms – love sun dried tomato pesto stuffing, these look delish


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