Pesto-Stuffed Cremini Mushrooms
2 tsp. olive oil
24 medium-sized cremini mushrooms, stems removed and chopped
1 7-oz. tube ground soy "sausage"
½ cup breadcrumbs
½ cup prepared pesto
- Preheat oven to 350F (unless making ahead). Heat oil in nonstick skillet over medium heat. Add mushroom stems, and cook 5 minutes, stirring often. Break “sausage” into small pieces, add to skillet and brown 10 minutes, stirring often. Transfer mixture to food processor, and coarsely chop. Add breadcrumbs and pesto, and pulse until just combined. Season with salt and pepper. Stuff into mushrooms, slightly mounding tops.
- Arrange mushrooms in 9x9-inch ungreased baking dish. (If making ahead, cover with foil, and refrigerate.)
- Add 1/2 cup water to dish, tightly cover with foil and bake 10 minutes. Remove foil, and bake 10 minutes more, or until browned. Serve hot.