Stuffed Mushroom Sheet Meal.

Jun 21 (edited) in Plant-based Deliciousness

1-2 large Portobello Mushroom or equivalent volume of smaller mushrooms
Dairy-free pesto (recipe below)
Tofu ricotta
Olives, sliced (optional)
Fast cooking green veg like: asparagus / snow peas / sugar snaps
Tomato, 1 large or equivalent volume of smaller

Fill your mushrooms with a generous amount of pesto (heaped Tbsp for large mushie, heaped tsp for small mushie) and then double that amount of tofu ricotta. Top with optional sliced olives.

Cook 180 C (350 F) for around 20 minutes with tomato (sliced in half if large) plus abundant fast cooking green veg and seasonings of choice. I like macadamia oil, salt, garlic powder and fresh rosemary.

For extra protein? This would go well with the butter beans and / crispy quinoa from the Italian Sheet Meal.

Dairy-free pesto (5-6 serves)

This pesto is super versatile. I make mine with a variety of raw nuts though pecans are my current favourite. The vegetable is also very flexible. I like kale, basil and broccoli; however, use your favourites.

2 big handfuls of kale
1 handful of basil
1/2 cup broccoli (including the stem)
1/2 cup raw nuts, soaked for a couple of hours or covered in boiling water for a couple of minutes
2 tablespoons of nutritional yeast
1 tablespoon of avocado or macadamia oil
1 teaspoon of garlic powder
1/2 teaspoon of sea salt.

Blend all together.

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