Pistachio Pesto Stuffed Mushrooms

Make Thanksgiving a delicious feast without stress! These savory stuffed mushrooms  with homemade pistachio pesto are both a decadent and nutritious addition to any winter table, perfect for holiday gatherings. Their “stress-reducing” benefits also make them a holiday must have! Packed with fiber, good fats, and phytonutrients from basil, protein-rich quinoa, pistachios, and hemp hearts, they’re a flavorful way to boost your mood, manage stress, and stay energized this season. The added bonus: these bite-sized treats make an elegant and health-conscious appetizer for entertaining friends and family.

Active Prep Time: 20 mins ∙ Cook Time: 45 mins ∙ Serves: 6

INGREDIENTS

Pistachio Pesto

1 packed cup basil leaves

1/4 cup shelled pistachios

1/4 cup shredded or grated Parmesan cheese

2 tablespoons extra-virgin olive oil

2 tablespoons water

1 teaspoon lemon juice

Stuffed Mushrooms

1 pound large baby bella mushrooms

Extra-virgin olive oil spray

1/4 cup diced yellow onion

2 cloves garlic, minced

1/3 rounded cup quinoa

2/3 cup vegetable stock

2 tablespoons hemp hearts

2 tablespoons diced roasted red peppers

Salt and pepper

DIRECTIONS

Prepare the pistachio pesto by placing all ingredients in a food processor and pulsing until all ingredients are finely ground and incorporated. Thin with additional water if needed or desired.

Scrub mushrooms with a damp paper towel, remove stems, and set caps aside. Dice stems and transfer to a skillet sprayed with extra-virgin olive oil spray.

Add onions and garlic to the skillet and place over medium heat. Sauté 7–10 minutes, just until onions are translucent and mushroom stems have cooked down.

Stir in quinoa and then pour in vegetable stock. Raise heat to medium-high and bring up to a simmer.

Cover and reduce heat to low. Let cook 15 minutes. Turn off heat but leave skillet covered in place an additional 5 minutes.

Meanwhile, preheat oven to 400°F.

Stir hemp hearts, roasted red peppers, and 3/4 of the pistachio pesto (save the remainder for garnish) into the rested quinoa mixture and season with salt and pepper to taste.

Stuff mushroom caps with the quinoa and pesto mixture and place on a sheet pan sprayed with extra-virgin olive oil. Once all are stuffed. Spray the tops lightly with additional extra-virgin olive oil spray.

Bake 18–20 minutes, just until mushrooms are tender and filling is beginning to crisp on the top.

Top each mushroom with a small dollop of the remaining pistachio pesto and garnish with an additional piece of roasted red pepper, if desired.

Calories per serving: 210 ∙ Fat: 15g ∙ Net Carbs: 10g ∙ Fiber: 3g ∙ Sugars: 2g ∙ Protein: 8g