18 stuffing mushrooms (or large cremini)
1/2 cup pesto sauce (homemade or storebought – with or without cheese, can sub cheese for nutritional yeast)
1 cup panko breadcrumbs (can use gluten free)
A few tomatoes on the vine
Olive oil, salt and pepper to drizzle .
Preheat oven to 400°F.
Remove gills (brown insides) from mushrooms, by cupping the mushroom in your hand and scooping out with a spoon.
Mix pesto and panko together and fill each mushroom with the mixture.
Place mushrooms and tomatoes on greased baking sheet, drizzle with olive oil, salt and pepper. Bake for 20 minutes. .
You can also use portobello mushrooms –
I just didn’t want them too big. .
Erin Eats 