Serves: 4-10 mushrooms
  • 4 Portobello mushrooms or 8 - 10 cremini mushrooms (bite size), destemmed
  • ¼ cup lemon juice
  • ½ tsp. garlic powder
  • 1 Tbs. tamari
  • ⅓ cup water
  • ¾ cup walnuts
  • ¾ cup pinenuts
  • 2 cups basil, packed and destemmed, plus some whole leaves for garnishing
  • 2 cloves garlic
  • 1 tsp. sea salt
  • 2½ Tbs. nutritional yeast
  • 2 tsp olive oil
  • ½ cup raw zucchini, diced
  1. Preheat over to 375 degrees. Whisk together marinade and spoon over mushroom heads in a clear baking dish. Make sure the bottoms of the mushrooms get the marinade as well. Cover and allow the shrooms to marinate for ideally at least 45 minutes to an hour. Re-spoon the mixture over the mushrooms, then heat in oven, covered, for about 30 minutes.
  2. Meanwhile, process the pesto ingredients in the food processor, except for the zucchini. Scrape the mixture into a bowl, and add the raw zucchini and stir in. Spoon the pesto mixture into the mushroom heads, spreading evenly. Cook uncovered for only another 15 minutes. Garnish with fresh basil leaves, and serve along or after a big green salad.
Recipe by Solluna by Kimberly Snyder at