• Preheat oven to 350 degrees. Remove the stems from the mushrooms. Discard stems or chop for another use.
• Add parchment paper to a baking sheet and add mushroom caps, stem side up.
• To a food processor, add the pine nuts, walnuts and nutritional yeast, and process until finely ground.
• Add garlic cloves, sundried tomatoes, basil leaves, almond milk, salt and breadcrumbs. Process a little until blended, but still a little chunky. You may need to stop blending a couple times, scrape the sides and blend again.
• Using a spoon, fill each mushroom a little over the top with pesto and place the mushrooms back on the parchment paper. You should have just enough filling for htis recipe to fill all mushrooms equally. Sprinkle with a little breadcrumbs and bake for 20-25 minutes. Serve immediately.

  Spray with baking spray or drizzle with olive oil if desired.
• This recipe makes 20-25 mushrooms. They will stay in the fridge for 1-2 days in an airtight container, but I recommend eating them immediately for the freshest taste. If reheating, I would suggest reheating in the oven, a toaster oven, or an air fryer.

Air Fryer Instructions:

• Make the recipe exactly as-is above. When ready to bake, add to the air fryer in an even row and cook at 390 F for 10 minutes. Spray with cooking spray or drizzle with olive oil?