Mushrooms Stuffed With Brazil Nut Pesto

This weekend we spent an amazing couple of days with visiting family in London; the sun shone, we had picnics in the park, walks by the river, games in the garden and all in all it was very happy. I had a lot of fun making homemade fruity ice pops with my gorgeous two and a half yr old nephew, which were very successful and went down a storm.  After they all left we were so pooped that we wanted something quick and simple for supper before an early night, so we decided on a trip to Waitrose to buy the ingredients for large flat mushrooms stuffed with a garlic free brazil nut pesto. Best not to be kicking off the week with a garlicky pong! Brazil nuts are great for pesto as they are creamy and a handful goes a long way which means you have a jar full to keep using throughout the week. A meaty, quick and delicious dish that takes only a few minutes to prepare and roast.

What you need:
For 2 people

*2 large flat mushrooms
*1 handful brazil nuts (aprox. 100g)
*1/2 cup olive oil
*1 large handful basil (aprox. 25g)
*pinch sea salt flakes
*Squeeze of lemon (OPTIONAL)

Directions:

• Preheat oven to 180°c
• In to a mini blender place basil and brazil nuts; blitz until coarse
• Add in salt and olive oil and blend until creamy (and a squeeze of lemon, optional)
• On to a baking tray place the mushrooms upside down (top down) and add the pesto mixture until underside fully covered
• Place mushrooms in to oven for 15-20 minutes until soft, add some crumbled brazil nuts on to the top of the pesto 5 minutes before they come out for extra toasted nutty crunch

Suitable for: Gluten-Free, Grain-Free, Dairy-Free, Vegetarian, Vegan and Paleo