Mushrooms are a great base to use as a filling with this tomato sauce and vegan pesto. The mushrooms are topped with olives, tomatoes, red peppers and roasted pine nuts. Alternatively, you can top these with your favourite veg or toppings. Serve with a salad for a delicious and nutrient dense lunch.
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Servings |
people
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Ingredients
mushrooms
Pesto
- 100 g Cashew nuts
- 1 Garlic cloves crushed
- 2 tbsp nutritional yeast flakes
- 30 g basil leaves
- 2 tbsp Fresh lemon juice
- 4 tbsp Water
- Sea salt and black pepper for seasoning
Garnish
- 20 g pine nuts
Ingredients
mushrooms
Pesto
Garnish
|
|
Instructions
- Make the pesto by placing all the ingredients into a blender and process until smooth, adding enough water to make a thick paste. season and set aside.
- Line an oven proof dish with parchment paper. Add the mushrooms and sprinkle over the oil.
- Place in the oven on 180C for 10 minutes. Remove and spoon the passata into each mushroom. Then top each mushroom with a large spoonful of pesto.
- Then scatter the chopped olives, pepper and tomato over the tops of all of the mushrooms. Season.
- Place back into the oven and cook for a further 20-25 minutes or until the mushrooms are cooked.
- Whilst the mushrooms are cooking, place the pine nuts in a skillet and cook on a low heat until they begin to brown. Remove,
- When cooked remove the mushrooms from the oven and scatter over the roasted brown pine nuts. Serve with salad.
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