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Stuffed Mushrooms with Pesto

Stuffed Mushrooms with Pesto

Whenever we know there's going to be food stuffed food our hearts start pounding faster. We love stuffed food, I mean, food filled with food what can be better than that? This time we are making a delicious batch of stuffed mushrooms. You will love how easy and flavourful this recipe is. 

Stuffed mushrooms are one of those meals that are incredibly easy to make but that will make you look like a total pro in the kitchen. The mushrooms come out looking amazing, they are juicy, flavourful and super easy to serve. 

The key to making these stuffed mushroom look amazing, straight out of a cooking show is to be gentle with the mushrooms. They can be quite fragile so is easy to have little chunks break off. 

stuffed mushrooms with pesto ingredients

The mushrooms break the most when you take the stalk out. Sometimes the stalk is very well attached and trying to yank it off might not be the best way to go. I use a knife to cut it off as close as I can from the cap. This will give you enough space to stuff your mushrooms enough.

I really like this recipe because there is not much prep needed. All you have to do is basically mix the ingredients for the filling in a blender and then stuff your mushrooms. Then just put them in the oven for 30 minutes and that's it. Your stuffed mushrooms will be ready and ready to serve.

pesto stuffing

If you don't have an oven available you could also use a pan with a lid. Just make sure to check your stuffed mushrooms often so they don't overcook. Take them out once the mushrooms are soft and well cooked. 

The filling is a pesto sauce with a little bit of a twist. I use almonds instead of pine nuts to make this recipe much more budget friendly. Pine nuts can be hard to get and quite pricey sometimes. Almonds will do the trick just fine.

I added a bit of nutritional yeast to the mix as well. Nutritional yeast is a good source of plant-based protein, and is a complete protein as well. What this means is it contains the nine essential amino acids that your body can't produce. Is also rich in vitamins, minerals, antioxidants and fibre. 

stuffed mushrooms on baking tray

Adding nutritional yeast to our stuffed mushrooms makes them super healthy and filling as well. A serving of these tasty mushrooms will get you about 22g of protein. And you will only be adding 370 calories to your daily count. If you are trying to lose weight in a healthy way, this recipe is definitely worth checking out.  

Other than being healthy our stuffed mushrooms are incredibly delicious. They come out super juicy and the combination of pesto and portobello mushrooms is just perfect.

This recipe is great for lunch, dinner or your next get together. It is a great vegan option that is also gluten free, low calorie and even keto. Everyone can join this party! 

stuffed mushrooms with pesto top down

Ingredients
5
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Diet Type: Ketogenic
Allergens: Olives

Ingredients

For the mushroom

  • 4 pieces portabello mushroom (clean and remove the inside)

For the filling

  • ½ cup almond
  • 2 dashes black pepper (ground)
  • 1 cup fresh basil
  • 1 clove garlic (minced)
  • ½ lemon (juiced and a bit of the grated zest)
  • ¼ cup nutritional yeast
  • 1 tablespoon olive oil
  • 1 tsp sea salt

Directions

  1. Preheat the oven to 350 F (180 C).
  2. Add the filling (except the nutritional yeast) ingredients to a food processor or a blender and blend until smooth.
  3. Add all the the filling ingredients to a bowl and mix well. Alternatively you can also use a knife and chop everything really small.
  4. Combine the filling ingredients in a bowl and adjust taste.
  5. Add the filling to the mushroom and bake them for about 20 minutes.
  6. Let them cool down a bit bit before serving, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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