Tofurky Pesto Stuffed Mushrooms

By Cristen Andres, Texas - runnerup in Tofurky Leftover Contest

Ingredients:
• 20 large mushrooms
• 1 cup leftover Tofurky® roast, diced
• 1 cup bread crumbs (high quality work best)
• 1 large tomato, diced
• 1/2 cup walnuts, chopped
• 1/2 cup pumpkin seeds, chopped
• 4 cloves garlic, minced
• 1 cup fresh basil
• 2 Tb Bragg's liquid aminos (or soy sauce)
• 1/2 cup nutritional yeast
• juice of 1 lemon
• 1/4 cup olive oil

Directions:
1. Preheat oven to 350°
2. Blend all ingredients except Tofurky®, bread crumbs, and tomato in a food processor. Add a small amount water if pesto mixture is too thick.
3. Combine remaining ingredients with pesto mixture.
4. Remove stems from mushrooms and pack stuffing into each mushroom cap
5. Place mushrooms on a baking sheet, drizzle with olive oil, and bake for 20-30 minutes.

*If you want to be extra fancy, include sundried tomatoes or oven roast some small cherry tomatoes yourself (slice each tomato in half, place on a greased baking sheet, season with salt, and bake at 200° degrees for about 3 or 4 hours).