Basil Pecan Pesto Stuffed Mushrooms make a nice addition to your holiday table or game day snacking. They’re also gluten-free!
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Basil Pecan Pesto Stuffed Mushrooms
- Preheat oven to 425 degrees.
- Wipe off mushrooms off with a damp cloth and remove the stems; then set them on a baking sheet.
- Add the pecans, basil and cheese to your food processor and pulse until the contents are fine; then add the oil and pulse again until the mixture forms together.
- Stuff each mushroom cap with the pesto mixture; then spray the tops with cooking spray.
- Bake for 15 minutes.