Pistachio Pesto Stuffed Mushrooms

The Holidays don't have to be all guilty pleasures. Indulge in a healthy way with these delicious vegetarian and gluten-free, pistachio pesto-stuffed mushrooms.
Dish Type: appetizers Lifestyle: gluten free, vegetarian


½ cup pistachios plus more for garnish
2 cups arugula
½ cup flat-leaf parsley
1.3 cup grated Parmesan cheese
2 cloves of garlic, chopped
zest of 1 lemon
juice of ½ lemon
¼ tsp salt
¼ cup extra-virgin olive oil
1 lb cremini mushrooms, stems removed
2 tsp grapeseed oil



Preheat oven to 375F and line a baking sheet with parchment paper
Finely grind pistachios in food processor
Add arugula, parsley, Parmesan cheese, garlic, lemon zest, lemon juice and salt to pistachios grind until it turns into a coarse paste
While the machine is running, slowing pour in the olive oil until incorporated
Arrange mushrooms, stem side down, on lined baking sheet and brush the tops with grapeseed oil.
Bake for 7 minutes or until tender
Turn mushrooms over and dab insides with paper towel to remove excess moisture
Fill each mushroom cap with pesto and top with chopped pistachios


from December Issue of Alive Magazine