Naked Recipe: Nutty Pesto Caps ? Naked Food Magazine ? The ...

Posted by Naked Food Chefs on 07 Aug 2013 / 0 Comment

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Preparation time: 5 min. Cooking time: 15 min. Yield: 12 servings.
Recipe developed by the Naked Food Chefs.

Ingredients

• 12 organic mushroom caps
• 2/3 cup prepared basil pesto
• ? cup nut mix (pine nuts, macadamia, walnut), raw
• ? cup, almond or macadamia milk
• 1 tsp. chia seeds
• Pink Himalayan salt and pepper to taste

1. Preheat oven to 350 degrees. Twist off mushroom stems. Place mushroom caps, stem side up, on ungreased cookie sheet and bake for 15 minutes.

2. Mix cup of chopped nuts, seeds, and milk in small bowl; use a food processor or stir until well
blended. Add salt and pepper to taste.

3. Fill mushroom caps with mixture. Top with pesto and serve immediately.

Recipe type: Naked | Plant-based | Vegan | Vegetarian
Approved for: Diabetes | Cancer | Heart Disease | High Cholesterol | Weight Loss
Allergens: Soy Free | Gluten Free | Wheat Free | Corn Free | Dairy & Lactose Free

This recipe holds the Naked Food Seal of Approval, as it has been prepared with all organic, non-gmo, gluten-free, and plant-based ingredients.? The Naked Food Seal of Approval stands for 100% Real Food.

For more delicious naked recipes, visit the Naked Kitchen at Naked Food Magazine.
Want to share your plant-based recipe? Submit it here.

Source: http://nakedfoodmagazine.com/naked-recipe-nutty-pesto-caps/

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