• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dianne's Vegan Kitchen
  • Home
  • Meet Dianne
  • Health Coaching
  • Cooking Classes
  • Recipes
  • Cookbooks
  • Contact Me
menu icon
go to homepage
search icon
Homepage link
  • Meet Dianne
  • Health Coaching
  • Cooking Classes
  • Recipes
  • Cookbooks
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Vegan Recipes

    Vegan Pesto Stuffed Mushrooms

    Published: Nov 13, 2022 by Dianne · This post may contain affiliate links

    • Share
    • Tweet
    Jump to Recipe - Print Recipe

    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 with text overlay

    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.

    mushrooms on cutting board with mac and cheese, squash, pesto, and roasted brussels sprouts

    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.

    plate of stuffed mushrooms with mac and cheese, brussels sprouts, roasted squash, and garlic

    If you're not a fan of pesto (I mean, how could that even be possible?), give my regular stuffed mushroom recipe a try. If you prefer portobellos, I've got a recipe for them, too.

    olive oil, bread crumbs, salt and pepper, pesto, garlic, and mushrooms

    What You Need

    • Crimini or button mushrooms
    • Garlic
    • 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

    Vegan Pesto

    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.

    close up of a plate of stuffed mushrooms

    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. 

    making stuffed mushrooms collage

    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.
    picking up a mushroom

    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!

    plate of stuffed mushrooms with mac and cheese, pesto, roasted brussels sprouts, garlic, pumpkin, and roasted squash
    Subscribe banner horizontal
    Vegan Pesto Stuffed Mushrooms square

    Vegan Pesto Stuffed Mushrooms

    Dianne Wenz
    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.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Course Appetizer, Snack
    Cuisine American
    Servings 16 mushrooms
    Calories 34 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.
    Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.4mg | Sodium: 62mg | Potassium: 94mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.2mg
    Tried this recipe?Tag @diannewenz on Instagram!
    close up of a plate of stuffed mushrooms

    Serve Your Pesto Stuffed Mushrooms With

    • Creamed Kale
    • Butternut Squash Mac and Cheese
    • Roasted Brussels Sprouts
    • Baked Butternut Squash Steaks
    butternut squash steaks

    More Mushroom Recipes You Might Enjoy Include

    • Mushroom Wellington 
    • White Wine Mushroom Gravy 
    • Spinach Mushroom Stuffing 
    • Roasted Mushroom Shepherd's Pie
    Roasted Mushroom Shepherd’s Pie with tomatoes, onion, garlic, and parsley
    •  
    « Vegan Stuffed Squash
    Vegan Apple and Cheese Tarts »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

    Subscribe banner horizontal

    Reader Interactions

    Comments

    1. Crissie

      June 03, 2015 at 1:52 pm

      These look great! I was just looking into Rouxbe - what do you think of the program?
      And, of course, it was so great seeing you this past weekend!

    2. Dianne

      June 03, 2015 at 1:54 pm

      It was great to see you too, Chrissie! I loved Rouxbe! I learned so much! If you have any specific questions, you can email me.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Dianne in Kitchen

    Hi! I'm Dianne Wenz, a Board-Certified Health Vegan Health and Lifestyle Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

    More about me →

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    The Big Book of Vegan Cooking

    Eating Vegan

    Truly Healthy Vegan Cookbook by Dianne Wenz

    Footer

    ↑ back to top

    About

    • Meet Dianne
    • Privacy Policy
    • Disclaimer

    Updates

    • Get Updates from Dianne

    Contact

    • Contact
    • Health Coaching
    • Partner With Me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Dianne Wenz. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.