We’re obsessed with these in my household! Sometimes I’ll just make a big platter and we’ll go to town and call that dinner. These are great appetizers but can easily be made as a side dish to chicken or fish. Try em’ and you’ll see just why we love these so much! 

Box of organic mushroom caps
1/4 cup raw pecans
1/4 cup lightly salted shelled pistachios
3 garlic cloves
1 cup basil
1 cup spinach
1 tablespoon maynonaisse
2 tablespoons olive oil
Hefty pinch of salt and pepper

• Preheat oven to 350°F
• Grease a baking sheet with a little oil or line it with parchment paper 
• Clean mushrooms cap, removing the stems
• In a food processor combine the nuts and garlic and process until smooth. Add in the basil, spinach, mayonnaise, olive oil, salt and pepper – blend until well incorporated 
• Add a spoonful of pesto filling into each mushroom cap and place on baking sheet
• Bake for 25 minutes, then transfer to a serving dish and enjoy!