Organic Pistachio and Pesto Stuffed Mushrooms

For the pesto:

1. In a high-speed blender, place all the pesto ingredients and blend on high until desired consistency is reached (should be thick). Set aside.

For the mushrooms:

1. Preheat oven to 375 degrees.
2. From each mushroom, remove the stem. Set the stems aside for later.
3. Using a teaspoon, dig out just enough of each mushroom interior to create a cavity for the filling, being careful not to puncture a hole in the base.
4. Wash the mushrooms, pat dry and set aside.

For the mushroom filling:

1. Combine the mushroom stems and pistachios. In a food processor or with a knife, pulse or chop until the nuts and stems are in small pieces.
2. In a large skillet, over medium-high heat, add 1 tablespoon olive oil.
3. Once the skillet is hot, add the mushroom and nut mixture. Sauté for 4 to 5 minutes, until the mushrooms begin to brown.
4. Add the spinach, salt and pepper. Stirring frequently, sauté for 2 to 3 minutes, until the spinach has wilted.
5. Remove from heat and allow to cool.

To assemble:

1. In a medium-size bowl, combine the cream cheese, pesto, Parmesan cheese and cooled spinach mixture.
2. Stuff each mushroom with 1 tablespoon filling.
3. Wipe out the skillet used to make the filling and place the stuffed mushrooms into it.
4. Over the mushrooms, drizzle the remaining olive oil.
5. Bake for 18 to 20 minutes, until the mushrooms brown on the bottoms and the filling is warm.
6. Top the mushrooms with additional black pepper and garnish with baby arugula and Parmesan cheese, if desired. Serve with leftover pesto.