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Vegan Stuffed Mushrooms with Pesto Cream

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Vegan Stuffed Mushrooms with Pesto Cream are savory, bite-sized appetizers featuring tender roasted mushroom caps filled with a flavorful breadcrumb and veggie stuffing, finished with a rich, dairy-free pesto cream. Elegant yet easy to prepare, they’re a guaranteed hit for any gathering.

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

For the pesto cream:

  • 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

Instructions

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Clean mushrooms and remove stems. Finely chop the stems and set aside.
  3. Heat olive oil in a skillet over medium heat. Add garlic and shallot; sauté until fragrant.
  4. Add chopped mushroom stems and spinach or kale. Cook until soft and moisture has evaporated.
  5. Stir in breadcrumbs, nutritional yeast, lemon juice, salt, and pepper. Mix well.
  6. Stuff each mushroom cap with the filling and place on the prepared baking sheet.
  7. Bake for 20–25 minutes, until mushrooms are tender and the tops are golden.
  8. Meanwhile, blend all pesto cream ingredients in a high-speed blender until smooth. Add more plant milk to adjust consistency if needed.
  9. Drizzle pesto cream over warm stuffed mushrooms before serving or serve as a dipping sauce on the side.

Notes

  • Use gluten-free breadcrumbs for a gluten-free version.
  • For a nut-free pesto, use sunflower seeds or silken tofu instead of cashews.
  • Add red pepper flakes to the stuffing or pesto for a spicy variation.
  • Can be prepared ahead and baked just before serving.
  • Pesto cream can also be served chilled or at room temperature.

Nutrition

Find it online: https://cookibly.com/vegan-stuffed-mushrooms-with-pesto-cream/