These vegan Pesto-Stuffed Mushrooms make the perfect appetizer for your holiday parties. Baby portobellos stuffed with fresh arugula basil.
Preheat the oven to 400 degrees F.
While the oven is preheating, make a batch of arugula pesto according to these directions and set aside.
Remove stems from mushrooms, hollowing out the middle. Brush with olive oil and and place on a baking sheet.
Spoon or pipe in about 1-2 teaspoons of pesto in each mushroom. Top with 3-4 pine nuts and bake for 10 minutes.
Remove from oven and let cool 5 minutes before serving.
These mushrooms are best served hot so they should be made shortly before serving.