A Warm Bite

Here’s a recipe from Meg Doll, a registered holistic nutritionist based in Yorkton, SK. Great for vegetarians, these little pesto and walnut filled mushrooms are a great way to start off any dinner and make for a very attractive dish. They’re even keto friendly!

Get more mouth-watering recipes from Meg Doll’s new cookbook Keto Freedom. Keep up to date with Meg on her website megtherhn.com, on her Instagram page @megtherhn, and check out her cookbook, Keto Freedom, which demonstrates how you can heal your mind and body with a high-fat eating style and self-love.

Walnut Pesto Stuffed Mushroom Caps


• 1 cup walnuts
• 1/4 cup olive oil
• 3 large garlic cloves, crushed
• 1 cup chopped fresh basil, loosely packed
• 2 cups chopped fresh spinach, loosely packed
• Sea salt and pepper to taste
• 12 cremini mushroom, washed and stems removed


Preheat the oven to 350°F.

Using a food processor, pulse together the walnuts, olive oil, garlic, basil and spinach. Add salt and pepper to taste.

Fill each mushroom cavity with a spoonful of pesto, placing on a lined baking sheet when stuffed.

Bake until the mushrooms are cooked and the pesto is warm, about 15 minutes. Serve warm.

Shine for ShelterBox

Host a Shine for ShelterBox candlelit dinner this holiday season.

Get together with friends and family to eat, drink and raise money for families who have been devastated by disaster or conflict.

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