Cremini Mushroom Caps Stuffed with Garlic Cilantro Pesto.
This recipe packs a flavor punch. It's pretty easy to put together and since my son loves mushrooms he actually eats this too. The pesto uses sunflower seeds which is my cheap replacement for pine nuts. I like pine nuts but they are stupidly expensive and the sunflower seeds grind up well.
What you need:
2/3 cup hulled sunflower seeds 3 cloves of garlic 1/3 cup cilantro leaves washed, stems removed 1 tbsp lemon juice 2 tbsp soy sauce or tamari 1 tomato, roughly chopped 1 large container of Cremini mushrooms
What to do:
1. Turn on oven to 450 degrees. Place the sunflower seed in a food processor and run until the seeds become a powdery meal. 2. Add garlic cloves and run food processor until the garlic is combined and the mix looks like a more course meal. 3. Turn off machine, add cilantro, lemon juice, soy sauce and tomato. Process until the ingredients are well mixed. 4. Wash mushrooms and remove the stems. Fill each mushroom with the pesto and place in an oven safe baking dish. Cook in the oven for 20 minutes watching closely for the last 5 minutes. I sample one of the larger mushrooms to make sure that the pesto is fully cooked (my son gets upset if the garlic is too spicy). 5. That's it. Enjoy. If there is left over pesto, you can use it in wraps or sandwiches.