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These Stuffed Mushrooms with Pesto are a simple yet bursting with flavor. The cremini mushrooms are baked until tender, then filled with a savory mixture of sautéed mushroom stems, shallots, garlic, and golden toasted breadcrumbs with a hint of spice from Calabrian chili paste. Each one is topped with extra bread crumbs for that added crunch, baked, then finished with a spoonful of homemade pesto that ties everything together.

These are the perfect bite-sized starter or side for any meal, that’s cozy enough for a weeknight dinner or something to bring to a potluck or gathering. The combination of earthy mushrooms, garlicky filling, and vibrant pesto makes each bite rich yet balanced.

Why You’ll Love These Stuffed Mushrooms

• Flavor-packed with garlicky, herby, and umami notes.
• Easy to prepare and bake in under 30 minutes.
• Great to make in big batches fore sharing!
• Perfect as an appetizer, snack, or light side dish.

INGREDIENTS YOU’LL NEED TO MAKE THESE STUFFED MUSHROOMS

Mushrooms & Filling

• 1 lb cremini mushrooms , stems reserved
• ½ tbsp neutral oil
• 1 small shallot minced
• 3 cloves garlic minced
• 4 pieces button or more cremini mushrooms + mushroom stems, finely processed or minced

Other Mix-Ins

• 1 tbsp vegan mayo
• ½ tbsp nutritional yeast
• ½ tsp Calabrian chili sauce or chili sauce of choice
• ¼ cup panko breadcrumbs
• Salt and pepper to taste
• Extra breadcrumbs for topping

To Finish

• Basil pesto 

RECIPE NOTES

• Mushrooms: Cremini work best for their earthy flavor and firm texture, but button mushrooms can be used too.
• Make-ahead: You can prep the filling a day ahead and assemble right before baking.
• Pesto options: Basil pesto, sun-dried tomato pesto, or even arugula pesto all work beautifully here.
• I made the pesto with 80 grams fresh Genovese basil leaves, 2 cloves of garlic, a hand full of walnuts (or pine nuts if you have), extra virgin olive oil, and salt. I don’t have a fixed pesto recipe, since I usually just pulse everything and adjust to taste! You can also just use store-bought pesto.

Pre-Bake the Mushroom Caps

• Preheat oven to 350°F (180°C).
• Carefully remove the mushroom stems (keep them for the filling).
• Arrange the mushroom caps on a parchment-lined tray, drizzle lightly with oil, and season with a pinch of salt.
• Bake for 15–18 minutes, flipping halfway through, until tender and slightly browned.

Prepare the Filling

• Heat ½ tbsp neutral oil in a skillet over medium heat.
• Add the minced shallot and garlic and sauté until fragrant.
• Stir in the minced mushroom stems and extra mushrooms.
• Cook for 5–7 minutes until the mixture has released and evaporated its moisture, then transfer to a bowl.

Toast the Breadcrumbs

• In the same pan, add a small drizzle of oil and toast the panko breadcrumbs until golden brown.
• Stir in the Calabrian chili sauce for a mild spicy kick.
• Remove from the heat.

Fill and Bake

• Mix the bread crumbs with the cooked down minced mushrooms, nutritional yeast, vegan mayo, salt, and pepper.
• Mix well until well incorporated. Adjust the seasoning to taste, if needed.

• Scoop spoonfuls of filling into each pre-baked mushroom cap, pressing gently to compact.
• Sprinkle a bit more toasted breadcrumbs on top for extra crisp and texture.
• Bake on the top rack for 5–7 minutes, or until the tops are lightly toasted and golden.

Finish and Serve

• Remove from the oven and top each mushroom with a small spoonful of pesto.
• Serve warm and enjoy the blend of crispy, creamy, and herby flavors!

MORE MUSHROOM RECIPES YOU’LL LOVE

• Seared Leeks and King Oyster Mushrooms with Miso Butter & Lemon 
• Mushroom & Tofu Patties with Garlic Sauce
• Roasted Garlic Miso Noodle Soup with Seared King Oyster Mushrooms
• Shallot Gochujang Noodles with Pan Seared King Oyster Mushrooms
• Gochujang King Oyster Mushrooms
• Miso Garlic King Oyster Shrooms

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