Walnut pesto & quinoa-stuffed portobello mushrooms
Pesto
Italian cuisine
This recipe takes advantage of some of the beautiful summer produce which is so plentiful here in Sydney at the moment. As well as being vegan, it’s gluten-free, which left us feeling super virtuous! We paired it with a leafy green salad and used our avocado cream as a dressing. If you have leftover walnut pesto and quinoa stuffing, it’s delicious thrown into a salad for lunch the next day. Two meals from one cooking session!
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