Go Back
Mushrooms stuffed with Pesto

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.