I kinda stole this recipe from Fat-Free Vegan.com and I didn't make much modifications but since it was so delicious and such a perfect side dish, I couldn't help but copy it here to spread the yumminess. This is perfect as a side dish to protein or even by itself! Two of those were my dinner last night.
Ingredients
10 ounces potatoes (I used two white potatoes)
3 cloves garlic
1/4 cup pine nuts (or walnuts)
1 cup basil, packed
1 tbsp. parmesan (or nutritional yeast for vegans)
2-3 tbsp. plain soymilk
salt and freshly ground pepper, to taste
6 medium-sized portabella mushrooms
sprinkling of parmesan (optional)
Directions:
Boil the potatoes until they are completely tender.
While they are cooking, make the pesto:
In a food processor, puree the garlic, 1/4 cup nuts, and basil, using a tablespoon or two of water to make the blades run smoothly.
Mixture should be coarsely chopped, not completely smooth.
When the potatoes are done, remove them to a mixing bowl and mash them thoroughly (I left the skin on them but if that sorta thing isn't your bag, feel free to peel them beforehand).
Add 2-3 tablespoons of soymilk, until they achieve a creamy yet still stiff consistency.
Add the pesto mixture, 1 tablespoon of parmesan or nutritional yeast, and salt and pepper to taste; blend thoroughly.
Preheat oven to 375 F.
Clean the portabellas and remove the stem and any fluffy flesh that surrounds it.
Brush a baking dish with a few drops of olive oil, and use the same brush to brush the bottoms of the mushrooms.
Fill the mushrooms with the potato mixture, heaping it in the middle, and set them in the baking dish.
Sprinkle the tops with the parmesan, if desired.
Bake for 15-20 minutes, until mushrooms are tender and potatoes are beginning to brown. Serve hot.
