Stuffed Mushrooms

For this recipe, I used leftover bruschetta, pesto and cashew cheese I had from the dinner party we catered. You can find the recipes here.

Don’t have all 3 of these things? No problem! If you use my pesto recipe, fresh tomato, and olives, it will have a similar taste.


  • 1 pack of Cremini Mushrooms
  • 1 tomato, chopped
  • 1/2 cup olives, chopped
  • Mushroom stems, chopped
  • 3 tbsp pesto
  • 2 tbsp cashew cheese
  • 1 Cup brown rice, cooked


  1. Marinate mushrooms for at least an hour (overnight is best). The marinade I used for this was similar to my portobello burger marinade.
  2. Separate stems from mushroom cap.
  3. Once tomato, olives and mushroom stems are chopped, combine them with pesto, cashew cheese, and brown rice.
  4. Stuff mushrooms with the mix and sprinkle cashew parm, and some of the remaining marinade on top.
  5. Pre-heat oven to 375F, bake for 25 minutes.
  6. Let cool, serve, and enjoy!




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