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Stuffed mushrooms with garlic almond pesto Auto translated

Name: Stuffed mushrooms with garlic almond pesto
Prep time: 30 min
Cook time: 15 min
Yield: 10
Ingredients: 1 tbsp. Lemon juice, freshly squeezed; 1 UNIT Spring onion, finely chopped; 250 g Mushrooms; 70 g blanched almonds, ground; 1 Prise Pepper; 3 UNIT Garlic cloves; 3 tbsp. Olive oil; 1 tbsp. Avocado, hemp or more olive oil; 1 Prise Salt; 1 Tsp. Sage; 1 Tsp. Thymian; 1 Prise green pepper from the mill; 1 Tsp. Rosemary; 2 tbsp. Lemon zest; 1 Tsp. Salt

Easy 15 January 2021

Preparation time

30 min

Cooking time

15 min

Delicious stuffed mushrooms with garlic almond pesto.

Ingredients for

1 tbsp.	Lemon juice, freshly squeezed
1 UNIT	Spring onion, finely chopped
250 g	Mushrooms
70 g	blanched almonds, ground
1 Prise	Pepper
3 UNIT	Garlic cloves
3 tbsp.	Olive oil
1 tbsp.	Avocado, hemp or more olive oil
1 Prise	Salt
1 Tsp.	Sage
1 Tsp.	Thymian
1 Prise	green pepper from the mill
1 Tsp.	Rosemary
2 tbsp.	Lemon zest
1 Tsp.	Salt

Step 1/4
Clean and remove stems from mushrooms and place in an ovenproof baking dish.
Step 2/4
For the marinade, mix 1.5 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 clove of chopped garlic, chopped green onions, salt and pepper, and then add the mushrooms. Leave the marinade for at least 30 minutes.
Step 3/4
For the pesto, blend the remaining ingredients in a blender or food processor to a creamy paste.
Step 4/4
Fill the mushrooms with the garlic-almond pesto and serve them directly or bake them in the oven for another 10-15 minutes at 180 °C.