Vegan Pesto-Stuffed Mushrooms

These vegan Pesto-Stuffed Mushrooms make the perfect appetizer for your holiday parties. Baby portobellos stuffed with fresh arugula basil.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Course: Appetizer
Cuisine: American, itailian
Keyword: Pesto Stuffed Mushrooms
Servings: 16 people
Calories: 33 kcal
Author: Sarah McMinn
  1. Preheat the oven to 400 degrees F. 

  2. While the oven is preheating, make a batch of arugula pesto according to these directions and set aside. 

  3. Remove stems from mushrooms, hollowing out the middle. Brush with olive oil and and place on a baking sheet. 

  4. Spoon or pipe in about 1-2 teaspoons of pesto in each mushroom. Top with 3-4 pine nuts and bake for 10 minutes. 

  5. Remove from oven and let cool 5 minutes before serving. 

Recipe Notes

These mushrooms are best served hot so they should be made shortly before serving. 

Nutrition Facts
Vegan Pesto-Stuffed Mushrooms
Amount Per Serving
Calories 33 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 4mg0%
Potassium 162mg5%
Carbohydrates 1g0%
Sugar 1g1%
Protein 1g2%
Calcium 1mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.