These delicious little mushroom bites are perfect as a side dish at a holiday meal, or as an appetizer at any gathering!
Wipe the mushroom caps with a damp cloth or paper towel or wash the mushrooms quickly with water and then pat to dry.
Carefully remove the stems from the mushrooms. Make sure that there is a large cavity in the center of the mushroom.
Preheat the oven to 350 F degrees.
Chop all the mushroom stems and add them to a skillet with the 2 tsp. olive oil. Cook for about 5 minutes.
Chop the sausage into tiny bits and add it to the cooked mushroom stems. Cook for another 5 minutes, then add the pesto and cook for 1-2 minutes more.
Stuff each mushroom with the filling and place in a 9" x 13" baking pan.
Add 1/2 cup water to the pan, cover with foil and place in the oven.
Bake for 10 minutes, remove the foil and bake another 10 minutes.
If you would like a crispier top to the mushrooms, broil for 4-5 minutes.
Remove the mushrooms carefully with a large spoon or tongs and place on a serving dish.
If you need a recipe for vegan pesto, I have one on my blog. If you want to buy it premade, Trader Joe's has a good one.