Vegan Pesto Stuffed Mushrooms are a mainstay on my Thanksgiving menu. They're also a perfect appetizer for Christmas parties and New Year's Eve celebrations. In this easy recipe, pesto made with basil and spinach is mixed with breadcrumbs and cooked mushroom stems and then stuffed into mushroom caps. It's vegan with a gluten-free option.
Vegan Pesto Stuffed Mushrooms
A few years ago I took the Rouxbe Plant-Based Pro course. I learned so much, and I loved it! Our final project was to make several canapés for a party. I made Tomato Tartlets, Seitan Chimichurri Skewers, Buffalo Cauliflower Bites, Mini No-Bake Cheesecakes, and these Pesto Stuffed Mushrooms.
I usually make stuffed mushrooms for special occasions (once I didn’t make them for Thanksgiving and people freaked out), and this is my standard recipe zhuzhed up with my favorite spinach pesto.
I was first introduced to stuffed mushrooms many years ago during a Thanksgiving dinner at my then boyfriend's house, when I was vegetarian. His grandmother had made them, and I was a little reluctant to eat them because they were new and weird to me. (Hey, I grew up with slimy canned mushrooms, which are pretty gross.) I gave one a try, though, because she was proud of the fact that she had made something vegetarian for me. One bite and I was hooked! I would have happily settled for a giant plate of stuffed mushrooms for dinner that day. She revealed her recipe to me, which was simply garlic, the mushroom stems, and bread crumbs. I've been making them for Thanksgiving dinner ever since.
What You Need
- Crimini or button mushrooms
- Olive oil
- Breadcrumbs (use gluten-free if you're on a gluten-free diet)
- Vegan pesto
- Salt and pepper
See the recipe card for exact amounts
I like to use my spinach pesto recipe here, because spinach and mushrooms are a match made in savory heaven. You can also use fresh arugula pesto, if you prefer. If you don't want to make your own pesto, you can use store-bought. I like Gotham Greens Vegan Pesto and Trader Joe's Kale Pesto.
How to Clean Mushrooms
You may have heard not to use water to clean mushrooms. This is because they'll absorb the moisture and get a little slimy. However, if you're using them right away, you can use water to clean them.
To clean your mushrooms with water, you simply place your mushrooms in a bowl and fill it with water. Toss the mushrooms around for about a minute and the dirt will sink to the bottom of the bowl. Then scoop the mushrooms out of the water and pat them dry with a towel.
You can also place them in a colander and rinse them.
If you're not using your mushrooms right away, you shouldn't submerge them in water. Instead, wipe them clean with a damp cloth or a soft brush.
How to Make Vegan Pesto Stuffed Mushrooms
This recipe is super easy to make!
- First you preheat your oven to 400°F and line a baking sheet with parchment paper or lightly oil a baking dish.
- Next you carefully remove the stems from the mushrooms. They’re the bases of the stuffing so don’t throw them away! You can trim around the mushroom opening if it's needed.
- Now you mince the mushroom stems. You can use a food processor to cut down on time, if you like.
- Then you heat the oil in a skillet over medium-high heat. You add the garlic and the minced mushrooms stems, and cook until the mushrooms are very soft, about 5 to 10 minutes.
- Next you mix together the mushroom-garlic mixture, breadcrumbs, and pesto in a medium bowl. You can addd salt and pepper to taste.
- Finally you stuff the mushroom caps with the stuffing and arrange them on your baking sheet or pan. Bake your mushrooms until they are tender and the stuffing is hot, about 20 minutes.
Serving Your Stuffed Mushrooms
Stuffed mushrooms are super versatile because you can serve them as a party snack, a dinner appetizer, or a side dish. I tend to serve them as a side, and to be honest, I would be super happy to have them as my main. They're that good! You may want to make a double batch, because they'll disappear quickly!
Vegan Pesto Stuffed Mushrooms
- 16 large cremini or button mushrooms
- 1 teaspoon olive oil
- 2 cloves garlic minced
- ¼ cup breadcrumbs gluten-free if needed
- ⅓ cup Spinach pesto or your favorite pesto
- salt and black pepper to taste
- Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly oil a baking dish.
- Carefully remove the stems from the mushrooms. They’re the bases of the stuffing so don’t throw them away! Trim around the mushroom opening if needed.
- Mince the mushroom stems.
- Heat the oil in a skillet over medium-high heat. Add the garlic and the minced mushroom stems. Cook until the mushrooms are very soft, about 5 to 10 minutes.
- In a medium bowl mix together the mushroom-garlic mixture, breadcrumbs and pesto. Add salt and pepper to taste.
- Stuff the mushroom caps with the stuffing and arrange them on your baking sheet or pan. Bake until the mushrooms are tender and the stuffing is hot, about 20 minutes.
Serve Your Pesto Stuffed Mushrooms With
More Mushroom Recipes You Might Enjoy Include
- Mushroom Wellington
- White Wine Mushroom Gravy
- Spinach Mushroom Stuffing
- Roasted Mushroom Shepherd's Pie