| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
|
Ingredients
- 1/4 cup sunflower seeds or pine nuts
- 1 large clove garlic
- 3 tbsp carrots (grated)
- 1 tbsp Italian seasoning (or fresh basil)
- 2 tbsp nutritional yeast
- 3 tbsp olive oil
- pinch sea salt
- 2 portobello mushroom caps (stem removed)
- 12 mini tomatoes (halved)
- fresh basil (chopped, optional)
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- In a small food processor or high-speed blender, combine sunflower seeds, garlic, carrots, Italian seasoning, nutritional yeast, olive oil, salt and pepper.
- Pulse until very finely chopped, like pesto. Spread into the center of each mushroom cap. Top with tomatoes.
- Place on a baking sheet and bake for 18 to 24 minutes, until the mushroom cap is tender and flat, and the topping is bubbling slightly around the edges.
- Remove, cool slightly, garnish with fresh chopped basil, if desired. Serve and enjoy!
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