Nutty Pesto Caps

Naked Recipe: Nutty Pesto Caps - Naked Food Magazine


  • 12 organic mushroom caps
  • 1/2 cup nut mix (pine nuts, macadamia nuts, cashews), raw
  • 1 tsp. chia seeds
  • 1/2 tsp. nama shoyu soy sauce or low-sodium tamari
  • 1/4 cup almond or macadamia milk
  • ground pepper to taste (optional)
  • 2/3 cup prepared oil-free basil pesto
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  1. Preheat oven to 350 degrees.
  2. Twist off mushroom stems. Place mushroom caps, stem side up, on ungreased cookie sheet and bake for 15 minutes.
  3. Mix the chopped nuts, chia seeds, soy sauce and non-dairy milk in small bowl; use a food processor or stir until well blended. Add pepper to taste.
  4. Fill mushroom caps with mixture. Top with pesto and serve immediately.