Vegan Pesto Stuffed Mushrooms

January 4, 2022

The perfect appetizer anytime that you need a fool-proof dish that’s sure to delight; these Vegan Pesto Stuffed Mushrooms are delicious, hearty, melt-in-your-mouth treats. Pop out a tray of these for a crowd-pleasing appetizer, or eat them all yourself – I’m not judging! This recipe requires less than 10 simple ingredients, and is gluten-free and paleo-friendly too!

Friends, it is almost 2022, and I am determined to end this year with a “bang”. Although this wasn’t the easiest year for many of us (hello – we’re still in a pandemic), this time of year always reminds of how much there is to be grateful for. I got to get out a lot more than I did in 2020, I got to spend time making memories with my boys, I wrote a cookbook (which will be out in Fall 2022!) AND I got to keep making delicious, healthy recipes for all of YOU! That makes me so happy, and it’s something that I’m grateful for every day.

So as we head into the new year, I had to give you another recipe that will be perfect for your NYE – whether you’re throwing a party or just staying in. These Vegan Pesto Stuffed Mushrooms may just be my favorite appetizer recipe yet, and the best part is, they’re SO easy to make any time!

Since creating this recipe, I’ve made them for myself as a snack on more than one occasion. And I’ll admit, I’ve definitely kept the whole tray to myself. They’re just that good, and the fact that they’re bite-sized doesn’t help, either. If I haven’t convinced you yet that you need to make these, then take a look at these amazing ingredients. So simple, so easy, and SO delicious!

What You Need to Make These Vegan Pesto Stuffed Mushrooms

This recipe calls for less than 10 simple ingredients – it truly couldn’t be any easier!

  • Mushrooms: While this recipe works well with all mushrooms, I recommend using baby portobellos, because the shape is perfect for  our pesto! You can also use cremini mushrooms here, or really any mushrooms where you could scoop out the stems and create a cavity in them!
  • Raw Walnuts: Nuts are an essential part of making pesto, and for this recipe, I recommend using raw walnuts! If you don’t have walnuts, pine nuts or pecans also work well here. 🙂
  • Basil: Fresh basil is delicious and perfect for any pesto recipe! I don’t recommend using dried here, because it won’t work the same. And if you’re looking for the best basil, in my opinion, it’s from none other than Trader Joe’s!
  • Spinach: In this recipe, we’re using fresh spinach. Spinach is rich in Vitamin A and antioxidants, which adds a healthy and delicious twist to this pesto.
  • Lemon: I love a lemony pesto, so I use a full, fresh lemon here. If you like a little less lemon, then just use a half of one! The lemon adds vibrancy and brightness to this dish.
  • Garlic: I recommend using fresh garlic cloves here, because they will give the best flavor. They’re worth it!
  • Sea Salt: A little pinch of sea salt never hurt!
  • Water: A little water will help to give the pesto the perfect consistency.
  • Parmesan: To keep this recipe vegan, I of course recommend using a grated vegan parmesan. The VioLife one is delicious, and tastes just like the real thing! But if you aren’t vegan, you can totally use regular parmesan cheese, here. 🙂

How to Make These Vegan Pesto Stuffed Mushrooms

  1. Begin by preheating your oven to 350 F.
  2. Next, line a baking sheet with parchment paper – I recommend spraying the pan first with a little oil, so that the paper sticks to it.
  3. Then, prepare your mushrooms. Wash and dry them thoroughly and cut out the stems before placing them on the baking sheet. If you are unsure of how to cut out the stems, refer to the video above!
  4. Next, make the pesto. Add the remaining ingredients to a food processor and pulse for about 1 minute. You may need to scrape down the sides to make sure that everything is well-incorporated, and that’s okay!
  5. Once your pesto is done, fill each mushroom cavity with about 1 tablespoon of the pesto, and line them back up on the baking sheet.
  6. Bake for 20-22 minutes.
  7. Once they’re done, remove them from the oven and sprinkle them with parmesan cheese, if desired.
  8. Serve immediately, as they’re best eaten warm, and enjoy!

What To Serve These Mushrooms With

If you’re looking for the perfect dinner accompaniments for these Vegan Pesto Stuffed Mushrooms, I highly recommend trying out these other recipes of mine!

Sheet Pan Bruschetta Chicken Breasts – Bruschetta and pesto is a match made in heaven!

Crispy Parmesan Chicken Strips – This simple dish can be served alone, or with angel hair pasta, and is absolutely delicious!

Creamy Avocado Pasta with Roasted Tomatoes – To keep the meal vegan-friendly, I recommend this delicious avocado pasta!

The VIRAL Pasta Chips – I’m including this recipe because the pesto makes the perfect dip for my most viral recipe of 2021!

A Note on The Pesto…

If you love pesto just as much as I do, then you’re going to love how simple, fresh, and easy this recipe is! In fact, I recommend doubling it and keeping it on the side to use in other recipes.

You can put this pesto on a pasta, or toss it with veggies and serve over rice. Or, eat it as a dip! I recommend dipping cherry tomatoes, pita chips, or my viral pasta chips (linked above!) into the pesto!

And if you do decide to make an extra batch of pesto, simple store it in an airtight container or glass jar in the fridge. It should stay good for up to one week!

I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx

Vegan Pesto Stuffed Mushrooms

Author: Nicole Modic of @KALEJUNKIE

Prep Time 5 mins
Cook Time 22 mins
Total Time 27 mins
SERVES 4
Print It Pin It
The perfect appetizer anytime that you need a fool-proof dish that's sure to delight; these Vegan Pesto Stuffed Mushrooms are delicious, hearty, melt-in-your-mouth treats. Pop out a tray of these for a crowd-pleasing appetizer, or eat them all yourself - I'm not judging! This recipe requires less than 10 simple ingredients, and is gluten-free and paleo-friendly too!

Ingredients

  • 12 Whole Mushrooms I use mini portobellos, but this recipe also works well with cremini mushrooms!
  • 1/2 Cup Raw Walnuts pine nuts or pecans also work too!
  • 1 Cup Fresh Basil
  • 1 1/2 Cups Fresh Spinach packed
  • 1 Lemon juiced -- I like my pesto extra lemony. If you don't then I recommend only using 1/2 of a lemon.
  • 3 Cloves Garlic
  • 3/4 Teaspoon Sea Salt
  • 1/4 Cup Water
  • 2 Tablespoons Grated Vegan Parmesan Cheese OR regular parmesan cheese to sprinkle on top; this is optional

Instructions

  • Begin by preheating your oven to 350 F.
  • Next, line a baking sheet with parchment paper - I recommend spraying the pan first with a little oil, so that the paper sticks to it.
  • Then, prepare your mushrooms. Wash and dry them thoroughly and cut out the stems before placing them on the baking sheet. If you are unsure of how to cut out the stems, refer to the video above!
  • Next, make the pesto. Add the remaining ingredients to a food processor and pulse for about 1 minute. You may need to scrape down the sides to make sure that everything is well-incorporated, and that's okay!
  • Once your pesto is done, fill each mushroom cavity with about 1 tablespoon of the pesto, and line them back up on the baking sheet.
  • Bake for 20-22 minutes.
  • Once they're done, remove them from the oven and sprinkle them with parmesan cheese, if desired.
  • Serve immediately, as they're best eaten warm, and enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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