- 8 Medium-Large Mushrooms, stems removed, chopped and reserved
- ¼ C Fresh Basil, firmly packed
- ¼ C Walnuts
- 1 Garlic Clove, smashed and minced
- 1/8 C Nutritional Yeast
- 2 Tbsp Olive Oil
Clean mushrooms with a dry cloth or mushroom brush. Make a pile of basil leaves and cut into thin slices. Place chopped mushroom stems walnuts, basil and nutritional yeast into food processor. Pulse, add in olive oil and then pulse until smooth. Brush mushroom caps with olive oil and arrange on baking sheet covered with parchment paper. Bake along with roasted vegetables at 400F for 15-20 minutes. Baking time depends on the size of mushrooms and how much filling they have.