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Baked Mushroom with Vegan Pesto Dip


  • 1 1/2 cups fresh basil leaves
  • 2 small cloves of garlic
  • 1/4 cup pine nuts
  • 3 tablespoons nutritional yeast
    4 tablespoons olive oil
  • 1/2 teaspoon Himalayan crystal salt
  • 3 large mushrooms
  • 1 pkt ORGRAN Quinoa Wafer Crackers


  1. Preheat oven to 180°C. Place mushrooms on a baking tray, lightly spray with olive oil and bake until browned.
  2. Spread the pine nuts over a seperate baking tray and bake in oven for 5 mins or until toasted. Remove from oven and set aside for 10 mins to cool.
  3. Place the pine nuts, basil, garlic, nutritional yeast and salt into a food processor and blitz until puréed. Slowly add the oil until incorporated. Spoon into mushrooms and enjoy with some ORGRAN Quinoa Wafer Crackers!