This pesto-stuffed mushroom recipe is an easy-to-make appetizer that is perfect for parties or intimate dinners. These savory, juicy, stuffed mushroom caps are secretly a health-conscious plant-based recipe that is dairy-free, and gluten-free.

Stuff these mushroom caps with your favorite pesto sauce or try our vegan dandelion pesto recipe or kale pesto recipe which both can quickly come together in the food processor or blender.

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• Ingredients
• Instructions
• Recipe

Ingredients

Simply make this mushroom-stuffed finger food with just 3 ingredients!

• cremini mushrooms
• good quality olive oil
• pesto sauce - try our vegan dandelion pesto recipe or or kale basil pesto recipe
• optional, nutritional yeast or vegan parmesan cheese to sprinkle a top

See the recipe card for quantities.

Instructions

Start by preheating the oven to 400°F.

Gently remove the stems from the mushrooms taking care to keep the mushroom caps intact. To reduce waste, keep the stems for vegetable broth, your next stirfry or grain bowl, and throw them in the freezer if need be!

Clean the mushroom caps by using a damp towel to wipe them clean.

Use a basting brush and coat the mushroom caps with olive oil. More is best, the mushrooms quickly soak the oil up.

Take a spoon full of pesto and fill each mushroom cap up.

Place the stuffed mushrooms on a baking sheet lined with parchment paper or in a casserole dish with the bottom coated with some oil.

Drizzle the stuffed mushrooms with olive oil and bake until the stuffed mushrooms are soft and completely cooked through, about 20 minutes. Check the mushrooms halfway (at 10 minutes) and recoat with some extra olive oil if they look dry.

The mushrooms are done when they are tender and the pesto filling is golden.

Top with some nutritional yeast or plant-based parmesan cheese if you like and enjoy!

Recipe