These vegan Pesto-Stuffed Mushrooms make the perfect appetizer for your holiday parties. Baby portobellos stuffed with fresh arugula basil. So good!
Let’s talk holiday appetizers.
For the past several years, I have spent a lot of time focusing on Christmas cookie recipes this time of year. And, in the interest of full disclosure, I actually had a Christmas cookie planned for todays post. But after several trips to the grocery store, a couple of failed attempts, and a very messy kitchen, I decided to put away my whisk and try something new.
With a little pesto leftover from the last night’s dinner, I decided to create a savory, seasonal, holiday treat. And these bite-sized vegan Pesto Stuffed mushrooms are exactly that!
Ingredients for Pesto Stuffed Mushrooms
Mushrooms – For the mushroom base, I choose to use baby portobellos. Portobellos are richer in flavor than button mushrooms and have a distinctive meaty texture making them one of my favorite whole food substitutes for meat. Since pesto and steak seem to be a beloved combination, I decided to pair pesto with nature’s steak, the portobello mushroom.
Pesto – For the pesto, I used my arugula basil pesto from the pesto pasta. I love this pesto because the arugula gives it a spicy, earthy flavor that balances the creamy richness of regular pesto. Additionally, this pesto is very versatile and lends itself well to variations.
Variations on Vegan Pesto
One of the variations I’ve tried is swapping macadamia nuts for raw cashews or pine nuts. I also imagine a walnut-based pesto would work very well! The other variation I’ve done with this pesto is swapping kale for the arugula. It provides a heartier texture that pairs well with the portobello.
How to make homemade pesto:
Homemade pesto is super simple to make! All the ingredients, except the olive oil, get tossed inside a food processor and blended together. With the motor running, add the olive oil to the blender in a slow and steady stream. Once all the olive oil is incorporated, stop to scrape down the sides of the food processor with a spatula.
Process a little bit longer until you have a bright green, thick and creamy pesto. That’s it!
How to make Vegan Stuffed Mushrooms
To prepare the mushrooms, gently wash and destem them. Place them on a parchment-lined baking sheet and generously brush the outsides of each mushroom with olive oil.
Spooned or pipe the arugula pesto into the prepared mushrooms, topped with pine nuts and bake.
Ten minutes later…
You get is a roasted, tender, meaty mushroom filled with a sweet and spicy pesto; the perfect Christmastime appetizer.
Serving and Storing Vegan Stuffed Mushrooms
- Once these stuffed mushrooms are assembled, they should be served immediately.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 5 days.
- Wanna make these in advance? You can prep the pesto several days before. The mushrooms can be prepped earlier in the day. When you are ready to serve, assemble and bake.
More Vegan Appetizer Recipes
Looking for more vegan appetizers for your next holiday party? Here are some of my favorites:
- Pistachio Pomegranate Holiday Cheeseball
- Pomegranate and Basil Crostini with Balsamic Reduction
- Roasted Garlic Pumpkin Hummus
- Beet Tartare with Cashew Cheese
- Vegan Lettuce Wraps with Teriyaki Mushrooms
But before you go check those out, let’s take a look at these pesto stuffed mushrooms below.
These vegan Pesto-Stuffed Mushrooms make the perfect appetizer for your holiday parties. Baby portobellos stuffed with fresh arugula basil.
Cuisine: American, itailian
Keyword: Pesto Stuffed Mushrooms
Servings: 16 people
Calories: 33 kcal
Author: Sarah McMinn
Preheat the oven to 400 degrees F.
While the oven is preheating, make a batch of arugula pesto according to these directions and set aside.
Remove stems from mushrooms, hollowing out the middle. Brush with olive oil and and place on a baking sheet.
Spoon or pipe in about 1-2 teaspoons of pesto in each mushroom. Top with 3-4 pine nuts and bake for 10 minutes.
Remove from oven and let cool 5 minutes before serving.
These mushrooms are best served hot so they should be made shortly before serving.