These Pesto Stuffed Mushrooms are oil and dairy free, and super easy to whip up for company, or as a simple appetizer.
I reeeealllly love mushrooms- how about you? My obsession has gotten so bad that I now eat RAW mushrooms with hummus- something I never thought I would do. And I don’t even think it’s possible to have pizza without fresh mushrooms. Notice I said fresh. None of this canned nonsense. ?
Another thing I love to do with mushrooms is stuff them, and pesto (one of my other favorite things) is an obvious choice.
How to make these pesto stuffed mushrooms:
To make these Pesto Stuffed Mushrooms, preheat your oven to 350 degrees F. Remove the stems from the mushrooms and discard or chop for another use (hmm…pizza?).
Add parchment paper or a silicone baking sheet to a baking pan and add the mushroom caps, stem side up.
To a food processor or blender, add the pine nuts, walnuts and nutritional yeast, and process until finely ground. Add the garlic cloves, sundried tomatoes, basil leaves, spinach, almond milk and salt. Process 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 with pesto (see below) and place each mushroom back on the parchment paper. Sprinkle with breadcrumbs and bake for 20-25 minutes.
Serve these mushrooms immediately. 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 or a toaster oven.
If you make these Pesto Stuffed Mushrooms, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram.
Pesto Stuffed Mushrooms
Pin RateIngredients
- 2 8-ounce packages whole white mushrooms, stemmed
- 1/4 cup toasted pine nuts
- 1/4 cup raw walnut pieces
- 3 tablespoons nutritional yeast
- 2 garlic cloves – minced
- 1/4 cup chopped sundried tomatoes
- 1 cup packed fresh basil leaves
- 3/4 cup packed spinach leaves
- 1/3 cup unsweetened almond milk
- 1/3 teaspoon salt
- 1/4 cup bread crumbs – gluten free if desired (I prefer panko breadcrumbs)
Instructions
- 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 or blender, add the pine nuts, walnuts and nutritional yeast, and process until finely ground. Add garlic cloves, sundried tomatoes, basil leaves, spinach, almond milk and salt. 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 to the top with pesto and place the mushrooms back on the parchment paper. Sprinkle with breadcrumbs and bake for 20-25 minutes. Serve immediately.
- 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 or a toaster oven.
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