Ingredients
 
  • 16 cremini mushrooms, stems removed
  • 1 cup fresh basil
  • 1 cup baby kale
  • ⅔ cup raw walnuts
  • 2 tbsp nutritional yeast
  • ⅓ cup olive oil
  • ½ lemon, juiced
  • ¼ tsp black pepper
Instructions
 
  1. Place mushroom caps on a baking tray lined with parchment paper. Preheat the oven to 350°F.
  2. Combine all remaining ingredients in a food processor until smooth.
  3. Scoop the kale pesto evenly into each mushroom cap, then bake for 20 minutes. Serve hot and enjoy!