Pesto Stuffed Mushrooms

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“Yummy little finger-food treats that are great to take to a party or pot luck. Omnivores won't have any idea that these tidbits are both vegan and gluten-free. The original recipe called for huge 'stuffing' mushrooms. But I prefer to use smaller ones so they can be passed around at a party and served without silverware.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Place all ingredients EXCEPT the mushroom caps into a food processor. Pulse until the pesto is combined, but still a bit chunky.
  3. Place a teaspoon or two of mixture into each mushroom cap. Bake for 15 minutes. I bake them on a rack in a baking pan because there is a surprising amount of liquid in a mushroom. I find they sort of stew if you bake them flat on a baking sheet.
  4. Either serve immediately or allow to cool to room temperature - they are delicious either way.

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