Vegan Pesto-Stuffed Mushrooms
These little mushroom divas come stuffed with vegan pesto and zero apologies.
They’re the elegant finger food you whip out when you want to look fancy.
Perfect for brunch, wine nights, or when you’re avoiding life but still want to feel gourmet.
They’re bite-sized flavor bombs that scream, “Yes, I Pinterest!” even when you absolutely did not.
Loaded with basil, garlic, and cashew goodness, they’re what your ex wishes he could’ve been—rich, savory, and not toxic.
You roast, stuff, and devour. That’s it. No drama. Just delicious mushroom-shaped therapy.
Vegan Pesto-Stuffed Mushrooms
Savory, creamy pesto packed into roasted mushroom caps—these are your classy snack solution when chips just won’t cut it.
Ingredients
- 16 cremini mushrooms stems removed, cleaned
- 1 cup fresh basil leaves
- 1/4 cup raw cashews soaked 10 minutes
- 2 tbsp nutritional yeast
- 1 garlic clove
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet.
- Toss mushroom caps with a bit of olive oil and place them open-side up.
- In a blender, combine basil, cashews, garlic, nutritional yeast, lemon juice, salt, and pepper.
- Blend until smooth, scraping sides as needed.
- Spoon pesto mixture into each mushroom generously—don’t be shy.
- Bake for 18–20 minutes, until mushrooms soften and pesto starts to brown.
- Let them cool slightly before devouring like a well-earned revenge snack.
Notes
🧪 Nutritional Values (Per Serving)
- Calories: 140
- Total Fat: 10g
- Saturated Fat: 1.4g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
🌿 Vitamins & Minerals (Per Serving)
- Vitamin K: 38%
- Iron: 12%
- Vitamin A: 15%
- Magnesium: 9%
- Folate: 10%
💡 Notes/Tips for Max Flavor
- Swap cashews for sunflower seeds if allergic or broke.
- Add sun-dried tomatoes for drama (the good kind).
- Sprinkle crushed red pepper if you’re feeling extra spicy.
- Pair with wine. Not optional, honestly.
- Leftovers? Pile them on toast. Trust me.
