Vegan Basil Pesto Stuffed Mushrooms

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These Pesto Stuffed Mushrooms are little nuggets of deliciousness!

Stuffed full of Vegan Basil Pesto, and topped with vegan parmesan, they are perfect as an appetizer or as a holiday side dish.

They’re perfect for game day too!

Vegan Basil Pesto Stuffed Mushrooms

These delicious little mushroom bites are perfect as a side dish at a holiday meal, or as an appetizer at any gathering!

Course Appetizer, Side Dish
Cuisine gluten free, vegan, vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8 servings


  • 24 large mushrooms white or cremini
  • 1/2 cup vegan pesto see recipe below
  • 1 (7 oz.) vegan sausage such as the Tofurky brand
  • 1/2 cup panko breadcrumbs
  • 2 tsp. olive oil or other cooking oil
  • 1/4 cup vegan parmesan


  1. Wipe the mushroom caps with a damp cloth or paper towel or wash the mushrooms quickly with water and then pat to dry.

    Carefully remove the stems from the mushrooms. Make sure that there is a large cavity in the center of the mushroom.

  2. Preheat the oven to 350 F degrees.

    Chop all the mushroom stems and add them to a skillet with the 2 tsp. olive oil. Cook for about 5 minutes.

    Chop the sausage into tiny bits and add it to the cooked mushroom stems. Cook for another 5 minutes, then add the pesto and cook for 1-2 minutes more.

  3. Stuff each mushroom with the filling and place in a 9" x 13" baking pan.

    Add 1/2 cup water to the pan, cover with foil and place in the oven.

    Bake for 10 minutes, remove the foil and bake another 10 minutes.

    If you would like a crispier top to the mushrooms, broil for 4-5 minutes.

  4. Remove the mushrooms carefully with a large spoon or tongs and place on a serving dish.


Recipe Notes

If you need a recipe for vegan pesto, I have one on my blog. If you want to buy it premade, Trader Joe’s has a good one.

Easy Vegan Pesto

This super easy and delicious Vegan Pesto will become a staple in your household!

Course Appetizer, Dinner, lunch, Side Dish
Cuisine Italian, vegan
Prep Time 5 minutes


  • 2 cups Kale or other greens (spinach, chard, arugula)
  • 2 cups Fresh basil leaves
  • 1/4 cup Sunflower seeds or other (pine nuts, almonds, walnuts, etc…)
  • 1/4 cup Vegan parmesan cheese or nutritional yeast
  • 1-2 Tbsp. Lemon juice
  • 2-4 cloves Garlic
  • 1-4 Tbsp. Extra virgin olive oil optional
  • 1/2 tsp. Salt
  • 1 tsp. Red chili flakes optional


  1. Place all the ingredients in a food processor or blender and blend until creamy (up to 5 minutes).

    You may need to scrape down the sides part way through.

    If you don't want to use olive oil, you may use water or vegetable broth to help make a creamy consistency.

    Store any leftovers in an airtight container for about a week. To keep it fresher, you may add a little olive oil to the top to create a seal (don't mix it in until ready to use).

    You can also put the pesto in ice cube trays, cover with plastic wrap, and place in the freezer. Use cubes as needed.

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