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Prep Time
20
minutes
Cook Time
30
minutes
Total Time
50
minutes
Servings
24
Author
Sara
Ingredients
1/2
cup
fresh basil leaves
1/2
cup
raw almonds
any nut or seed you like
1
small garlic clove
peeled and minced
1/4
teaspoon
salt
24
cremini or white mushrooms
stems removed
12
slices
organic bacon
Pesto Aioli
1/2
cup
mayonnaise
1
cup
packed fresh basil leaves
zest and juice 1/2 lemon
1
Tablespoon
nutritional yeast
1
garlic clove
peeled and minced
1/4
teaspoon
salt
Instructions
Preheat the oven to 350 degrees F.
In a
food processor
add the 1/2 cup basil, almonds, garlic, and salt for the mushroom stuffing.
Pulse until chopped and well mixed.
Divide the mixture into the 24 mushrooms, if you have leftover stuffing you can use it in the aioli.
Cut the bacon in half and wrap each bacon half around one mushroom and secure close with a toothpick.
Bake the mushrooms in the oven until the bacon is cooked and slightly crisp, about 30-40 minutes.
While the mushrooms are baking add all of the aioli ingredients to the same food processor and blend until smooth and creamy.
When the mushrooms are done allow to cool and remove the toothpicks before serving.
Serve along side the pesto aioli.
Store the leftovers in an airtight container in the fridge for up to one week.
Recipe Notes
Choose organic ingredients when possible.