Name: Vegan Stuffed Mushrooms with Pesto Cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 20 large cremini or white button mushrooms, stems removed; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 shallot, finely chopped; 1 cup spinach or kale, finely chopped; 1/2 cup breadcrumbs (use gluten-free if needed); 2 tablespoons nutritional yeast; 1 tablespoon lemon juice; Salt and pepper to taste; 1 cup fresh basil leaves; 1/2 cup raw cashews (soaked if needed); 1 clove garlic; 1 tablespoon lemon juice; 2 tablespoons olive oil; 1/3 cup unsweetened plant-based milk (more if needed); 2 tablespoons nutritional yeast; Salt to taste

Why You’ll Love This Recipe

These stuffed mushrooms offer a perfect balance of texture and flavor—from the tender roasted mushrooms to the creamy, garlicky pesto sauce. They’re entirely plant-based, making them ideal for those avoiding dairy and animal products, yet they’re rich and satisfying enough for everyone at the table. Whether you’re serving them as a party appetizer, holiday starter, or savory snack, these bite-sized delights always disappear fast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Large cremini or white button mushrooms, stems removed
Olive oil
Garlic, minced
Shallot, finely chopped
Spinach or kale, finely chopped
Bread crumbs (use gluten-free if needed)
Nutritional yeast
Salt and pepper to taste
Lemon juice

For the pesto cream:

Fresh basil leaves
Raw cashews (soaked if needed)
Garlic
Lemon juice
Olive oil
Unsweetened plant-based milk
Nutritional yeast
Salt

Directions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean the mushrooms and remove the stems. Chop the stems finely and set aside.
In a skillet, heat olive oil over medium heat. Add garlic and shallot, and sauté until fragrant.
Add chopped mushroom stems and greens. Cook until soft and moisture has evaporated.
Stir in breadcrumbs, nutritional yeast, lemon juice, salt, and pepper. Mix until well combined.
Fill each mushroom cap with the stuffing mixture and place on the baking sheet.
Bake for 20–25 minutes until the mushrooms are tender and the tops are golden.
Meanwhile, make the pesto cream: blend all pesto cream ingredients in a high-speed blender until smooth and creamy. Adjust consistency with plant milk if needed.
Drizzle pesto cream over the warm stuffed mushrooms before serving or serve it as a dipping sauce on the side.

Servings and timing

This recipe makes about 20 stuffed mushrooms, serving 6–8 people as an appetizer. Total time required is approximately 40 minutes: 20 minutes for prep and 20 minutes for baking.

Variations

Nut-Free Pesto: Replace cashews with sunflower seeds or silken tofu for a nut-free version.
Add Protein: Mix cooked lentils or finely chopped walnuts into the stuffing for added texture and protein.
Spicy Kick: Add a pinch of red pepper flakes to the pesto or stuffing.
Different Greens: Use arugula or parsley instead of spinach for a peppery or fresh flavor twist.
Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers for the stuffing base.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10–12 minutes until warmed through. The pesto cream can be stored separately in the fridge for up to 5 days. If freezing, freeze mushrooms before baking; thaw completely and bake when ready to serve.

FAQs

Can I make these stuffed mushrooms ahead of time?

Yes, you can prepare and stuff the mushrooms a day in advance. Store them in the fridge and bake just before serving.

Are these mushrooms gluten-free?

They can be made gluten-free by using gluten-free breadcrumbs or another grain-based filler like cooked quinoa.

What mushrooms work best for stuffing?

Cremini or white button mushrooms are ideal due to their size and sturdy texture.

Can I use store-bought pesto?

Yes, just ensure it’s vegan (without cheese or dairy). Blend with plant milk and cashews for a creamy texture.

How do I keep the mushrooms from becoming soggy?

Avoid overstuffing, and don’t overbake them. Also, allow any liquid to evaporate when cooking the stuffing.

Is the pesto cream served hot or cold?

It can be served warm or at room temperature. If refrigerated, let it come to room temp or gently warm before serving.

What’s a good nut-free substitute for cashews in the pesto cream?

Use sunflower seeds, pumpkin seeds, or even avocado for a creamy texture.

Can I air-fry these mushrooms?

Yes, cook them at 350°F for about 10–12 minutes until golden and cooked through.

Are these freezer-friendly?

You can freeze them before baking. Thaw fully before baking as directed.

What should I serve with these mushrooms?

They pair well with salads, pasta, or a hearty soup as part of a full meal.

Conclusion

Vegan Stuffed Mushrooms with Pesto Cream are an irresistible, flavor-packed appetizer that blends savory stuffing with fresh, creamy pesto in a way that’s both comforting and refined. They’re perfect for entertaining, meal prep, or simply enjoying a healthy plant-based bite. With easy customization options and a foolproof method, this recipe is a go-to for any occasion.