Vegan Pesto Stuffed Mushrooms (WFPBNOGF)*

Directions

1. Preheat the oven to 350 degrees and prepare the pesto. In a mini food processor, pulse the pecans into a fine meal. Add in the spinach, fresh basil, garlic, lemon juice, salt, and water and process until a uniform texture is achieved. You might have to scrape down the sides and process a couple of times to get it all evenly combined. Set aside.
2. Gently remove the stems from the mushrooms and wipe off any dirt with a damp cloth. Fill the center of each mushroom with about a teaspoon of the pesto and arrange all of the stuffed mushrooms in a single layer on a backing sheet. Bake them at 350 degrees for 20-25 minutes until the mushrooms are tender. Serve warm.
3. If you have any leftover pesto, it makes a great dip for veggies or can be tossed with your favorite pasta.