Go Back
+ servings
My Darling Vegan
Vegan Pesto-Stuffed Mushrooms

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

0 from 0 votes

Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Course: Appetizer
Cuisine: Vegan, Gluten-Free
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

Serving and Storing - Serve immediately once assembled. Serve as an appetizer to your next holiday meal. Once assembled, this recipe doesn't store well. Only make as many as you plan on eating. Store leftover pesto in an airtight container in the refrigerator for up to 5 days.

Make in Advance - If you want to make this recipe in advance, feel free to prep the pesto several days before. The mushrooms can be prepped earlier in the day. When you are ready to serve, assemble, and bake.

Nutrition Facts
Calories Per Serving: 33
% Daily Value
Carbohydrates 1g
Protein 1g 2%
Fat 2g 3%
Sodium 4mg
Potassium 162mg 5%
Sugar 1g 1%
Calcium 1mg
Iron 0.2mg 1%