Pistachio and Pesto-Stuffed Mushrooms

In a high-speed blender, combine Fresh Basil Leaves (2 cups), Unsalted Pistachios (1/3 cup), Olive Oil (1/3 cup), Galbani Parmesan Cheese (1/3 cup), Simply Organic Garlic Powder (1 tsp), and Pink Himalayan Sea Salt (1 pinch). Blend on high until smooth.

Using a teaspoon, dig out just enough of each mushroom interior to create a cavity for the filling, taking care not to puncture a hole in the base.

In a food processor, combine mushroom stems and Unsalted Pistachios (1/3 cup). Pulse until finely chopped.

In a large skillet over medium-high heat, heat Olive Oil (1 Tbsp). Add mushroom and pistachio mixture. Sauté for 4 to 5 minutes, stirring frequently, until mushrooms begin to brown. If mixture begins to stick to the skillet, add additional olive oil.

Add Spinach Leaves (2 cups), Pink Himalayan Sea Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp). Sauté, stirring frequently, for 2 to 3 minutes, until spinach has wilted.

Remove from heat and allow to cool.

Preheat oven to 375 degrees F (190 degrees C).

In a medium-sized bowl, combine Cream Cheese (1/2 cup), pesto, Galbani Parmesan Cheese (4 Tbsp), and spinach mixture.

Stuff each White Mushrooms (12) with 1 tablespoon filling. Wipe out skillet and evenly spread stuffed mushrooms in it. Drizzle Olive Oil (1 Tbsp) over mushrooms.

Bake for 18 to 20 minutes, until mushrooms brown on the bottom and filling is warmed.

Garnish with Baby Arugula (to taste) and Parmesan cheese, then serve with leftover pesto.