Imagine a bite-sized explosion of flavor that's not only incredibly delicious but also completely plant-based! These Vegan Pesto Stuffed Mushrooms are about to revolutionize your appetizer game, transforming ordinary mushrooms into a gourmet experience that will have even non-vegans begging for more. With a creamy, herbaceous pesto filling nestled inside perfectly roasted mushroom caps, this recipe is your ticket to becoming the star of any dinner party or potluck.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 12 large mushrooms, stems removed
- 1 cup fresh basil
- 1/4 cup pine nuts
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the mushrooms gently with a damp paper towel, removing any dirt. Carefully remove the stems and create a hollow space for stuffing.
- In a food processor, combine fresh basil, pine nuts, nutritional yeast, olive oil, salt, and pepper. Pulse until a smooth, creamy pesto consistency is achieved.
- Brush the mushroom caps lightly with olive oil and arrange them open-side up on the prepared baking sheet.
- Carefully spoon the vegan pesto mixture into each mushroom cap, filling them generously but not overflowing.
- Place the stuffed mushrooms in the preheated oven and bake for 15-20 minutes, until the mushrooms are tender and the pesto is slightly golden on top.
- Remove from the oven and let cool for 2-3 minutes before serving to allow the filling to set.
- Garnish with additional fresh basil leaves or a sprinkle of nutritional yeast if desired, and serve warm as an appetizer or side dish.
Tips
- Choose mushrooms wisely: Select large, firm mushrooms with deep caps to maximize your pesto stuffing potential.
- Pat mushrooms dry: After cleaning, ensure mushrooms are completely dry to prevent excess moisture during baking.
- Don't overfill: While it's tempting to heap on the pesto, leaving a little space prevents overflow and ensures even cooking.
- Toast pine nuts (optional): For an extra layer of flavor, lightly toast pine nuts before blending into the pesto.
- Experiment with herbs: Try adding a touch of fresh parsley or a hint of nutritional yeast for more depth of flavor.
- Serve immediately: These mushrooms are best enjoyed warm, right out of the oven when the pesto is still creamy and the mushrooms are tender.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 5g
Protein: 4g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
