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Stuffed mushrooms with garlic almond pesto

Easy 15 January 2021
Preparation time
30 min
Cooking time
15 min

Delicious stuffed mushrooms with garlic almond pesto.

1 tbsp. Lemon juice, freshly squeezed
1 UNIT Spring onion, finely chopped
250 g Mushrooms
70 g blanched almonds, ground
1 Prise Pepper
3 UNIT Garlic cloves
3 tbsp. Olive oil
1 tbsp. Avocado, hemp or more olive oil
1 Prise Salt
1 Tsp. Sage
1 Tsp. Thymian
1 Prise green pepper from the mill
1 Tsp. Rosemary
2 tbsp. Lemon zest
1 Tsp. Salt
  • Step 1/4

    Clean and remove stems from mushrooms and place in an ovenproof baking dish.

  • Step 2/4

    For the marinade, mix 1.5 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 clove of chopped garlic, chopped green onions, salt and pepper, and then add the mushrooms. Leave the marinade for at least 30 minutes.

  • Step 3/4

    For the pesto, blend the remaining ingredients in a blender or food processor to a creamy paste.

  • Step 4/4

    Fill the mushrooms with the garlic-almond pesto and serve them directly or bake them in the oven for another 10-15 minutes at 180 °C.

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