Pesto Stuffed Mushrooms

• 24 mushroom caps, stems set aside to use in the stuffing mixture
• 12 cup gluten-free breadcrumbs
• 1 cup nutritional yeast
• 1 cup cashews, raw and unsalted
• 4 cups spinach
• 10 leaves basil
• 2 garlic cloves
• 2 teaspoons olive oil

1. Preheat oven to 350 degrees F.
2. Place all ingredients EXCEPT the mushroom caps into a food processor.
3. Pulse until the pesto is combined, but still a bit chunky.
4. Place a teaspoon or two of mixture into each mushroom cap.
5. Bake for 15 minutes.
6. I bake them on a rack in a baking pan because there is a surprising amount of liquid in a mushroom.
7. I find they sort of stew if you bake them flat on a baking sheet.
8. Either serve immediately or allow to cool to room temperature - they are delicious either way.

mushroom caps, breadcrumbs, nutritional yeast, cashews, spinach, basil, garlic, olive oil

Taken from www.food.com/recipe/pesto-stuffed-mushrooms-479179 (may not work)