Vegan Pesto Stuffed Mushrooms
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.
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.