Garlic, pesto, mushrooms—need I say more? Cooking the garlic in the soy milk calms and sweetens the garlic and thickens the soy milk, which makes a delicious base for the rest of this recipe.

Serves: 8


  • 1 cup almond milk or non-dairy creamer
  • 12 cloves garlic, peeled
  • 24 large button mushrooms
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 2 large shallots, chopped
  • 1 cup matzo meal or panko crumbs
  • 3 tablespoons pesto (homemade or store-bought)
  • 11/2 teaspoons kosher salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1/2 teaspoon red wine vinegar


  1. Combine almond milk and garlic in a small saucepan over very low heat; cook until garlic is soft enough to mash with a fork, about 45 minutes. (Almond milk will be reduced and thick.) Remove from heat and mash garlic with a fork to a rough puree.
  2. While the garlic is poaching, remove the stems from the mushrooms and chop the stems to use in the stuffing. Reserve the mushroom caps for stuffing. Heat 2 tablespoons of the olive oil in a large skillet over medium; add shallots and chopped mushroom stems. Cook until softened, stirring occasionally, about 5 minutes.
  3. Combine the mashed garlic with the matzo meal/panko, pesto, 1 teaspoon of the salt, 1/4 teaspoon of the pepper, and shallot-mushroom mixture and mix thoroughly.
  4. Preheat oven to 450°F. Lightly grease a large baking sheet.
  5. In a large bowl, whisk together 1 tablespoon of the olive oil, vinegar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the mushroom caps and toss to coat. Arrange mushroom caps on prepared baking sheet and fill centers evenly with reserved garlic-crumb mixture. Drizzle tops with remaining teaspoon of olive oil.
  6. Bake until just browned, about 12 to 15 minutes. Remove from oven and let sit 5 to 10 minutes before serving.

Recipe reprinted with permission from Celebrate.