Stuffed Mushrooms with Pesto
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.
Ingredients
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 see notes
Instructions
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!
WATCH Video
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.
NUTRITIONAL INFO
Serving: 1serving | Calories: 119kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 74mg | Potassium: 752mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
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