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Paleo Garlic Scape Pesto Stuffed Mushrooms


  • 1 bunch Garlic Scapes Farmer Jone's Farm at The Chef's Garden
  • 1/2 cup Basil
  • 1/2 cup Walnuts Mariani Nut
  • 1/2 cup Vegan Parmesan Cheese
  • 2 tsp Lemon Juice
  • 1/2 cup Olive Oil Garcia De La Cruz
  • 2 tbsp Olive Oil Garcia De La Cruz
  • Himalyan Pink Salt
  • Peppercorn Black Spicely Organics
  • Bella Mushrooms


  • In a high speed food processor, add garlic scapes, basil, walnuts, parmesan cheese, lemon juice and pulse until combined.
  • With the blender or food processor running, stream in the olive oil.¬†Scrape down the sides of the blender and continue blending as needed until the olive oil is emulsified and the pesto looks uniform.
  • Season with salt and pepper, to taste.
  • Fill Bella mushrooms with pesto.


  • Preheat oven to 350 degrees.
  • Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Toss walnuts in oil, salt, and pepper if desired. Arrange in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.¬†Remove from oven and chop.
  • Sprinkle with filled mushrooms with toasted walnuts and Parmesan cheese. Enjoy!
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