Pesto & Olive Stuffed Baby Bellas
Such a delicious and flavorful appetizer idea! Or enjoy as a snack or side dish to any meal
Pesto & Olive Stuffed Baby Bellas
1 carton baby portabella mushrooms (10-12)
2 tablespoons olive oil
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon red pepper flakes
Black pepper to taste
Pitted black kalamata olives
Pesto Paste
1 ½ cups fresh basil
1 ½ cups raw walnuts
⅓ cup extra virgin olive oil
Juice from ½ lemon
3 cloves garlic, chopped.
¼ teaspoon sea salt
black pepper to taste
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Wash mushrooms and remove stem. Place in a large bowl.
In a small bowl, combine olive oil, sea salt, black pepper and spices. Coat mushrooms in oil mixture and allow to marinate 20-30 minutes.
Meanwhile, make pesto. Add all ingredients to a food processor and blend until a thick paste is formed, scraping down the sides as you need.
Line mushrooms upside down on baking sheet. Spoon a teaspoon or two of pesto paste on top and add olive.
Bake 14-16 minutes, turning pan halfway through to ensure even cooking