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Pesto Stuffed Mushrooms

These Pesto Stuffed Mushrooms combine tender mushroom caps with creamy, herbaceous pesto for an easy, flavorful appetizer that’s perfect for parties, holidays, or a savory snack
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Appetizer, Side Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the Mushrooms:
  • 24 medium-sized cremini or white button mushrooms about 1.5 lbs
  • 2 tablespoons olive oil
  • Pinch of salt and pepper
For the Pesto Filling:
  • 1 cup fresh basil leaves tightly packed
  • 1/4 cup pine nuts or walnuts for a budget-friendly option
  • 1/4 cup grated Parmesan cheese use nutritional yeast for a vegan version
  • 2 cloves garlic minced
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1/2 cup cream cheese softened (use vegan cream cheese for a dairy-free option)
  • 1/4 cup breadcrumbs optional, for added texture
For the Topping (Optional):
  • 2 tablespoons breadcrumbs
  • 1 tablespoon grated Parmesan or nutritional yeast
  • 1 tablespoon olive oil

Method
 

Preheat Oven
  1. Set your oven to 375°F (190°C).
Prepare Mushrooms
  1. Wipe the mushrooms clean with a damp paper towel.
  2. Remove the stems and chop them finely.
  3. Place the mushroom caps on a baking sheet lined with parchment paper.
  4. Brush the caps with olive oil and sprinkle with salt and pepper.
Make Pesto
  1. Put basil, pine nuts, Parmesan (or nutritional yeast), garlic, lemon juice, salt, and pepper into a food processor.
  2. Blend until finely chopped.
  3. Slowly add olive oil while blending until smooth.
Mix Filling
  1. Put the pesto in a bowl.
  2. Stir in cream cheese and chopped mushroom stems.
  3. Add breadcrumbs if you want extra texture.
Stuff Mushrooms
  1. Spoon or pipe the filling into each mushroom cap.
  2. Press the filling gently so it stays in place.
  3. If using topping, mix breadcrumbs, Parmesan (or nutritional yeast), and olive oil.
  4. Sprinkle the topping over the mushrooms.
Bake
  1. Bake for 15–20 minutes until the mushrooms are tender and the tops are golden.
  2. For extra crispiness, broil for 1–2 minutes.
Serve
  1. Let them cool for a few minutes.
  2. Garnish with basil or lemon zest.
  3. Serve warm.

Notes

  • Select Even-Sized Mushrooms: Choose mushrooms that are roughly the same size so they cook evenly.
  • Prep in Advance: You can make the filling and stuff the mushrooms up to 24 hours ahead. Keep them refrigerated and bake right before serving.
  • Play with Pesto Flavors: Experiment with herbs like cilantro or parsley, and try swapping pine nuts for almonds or sunflower seeds for a fresh spin.
  • Vegan-Friendly Swap: Use vegan cream cheese and nutritional yeast for a dairy-free version that still packs plenty of flavor.
  • Go Gluten-Free: Omit the breadcrumbs or opt for a gluten-free variety to suit gluten-free diets.