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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.
Prep Time 15 minutes
Cook Time 25 minutes
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
  • 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.

Nutrition

Calories: 34kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 0.4mgSodium: 62mgPotassium: 94mgFiber: 0.3gSugar: 1gVitamin A: 104IUVitamin C: 0.1mgCalcium: 16mgIron: 0.2mg