Pesto-Stuffed Cremini Mushrooms Recipe | Vegetarian Times Skip to main content

Pesto-Stuffed Cremini Mushrooms

Prepared pesto makes these mushrooms super-easy to assemble. To make ahead, stuff the mushrooms the day before, refrigerate, then pop them in the oven 20 minutes before you’re ready to serve.

Ingredients: 

Ingredients: 

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2 tsp. olive oil
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24 medium-sized cremini mushrooms, stems removed and chopped
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1 7-oz. tube ground soy "sausage"
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½ cup breadcrumbs
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½ cup prepared pesto

Instructions: 

  1. Preheat oven to 350F (unless making ahead). Heat oil in nonstick skillet over medium heat. Add mushroom stems, and cook 5 minutes, stirring often. Break “sausage” into small pieces, add to skillet and brown 10 minutes, stirring often. Transfer mixture to food processor, and coarsely chop. Add breadcrumbs and pesto, and pulse until just combined. Season with salt and pepper. Stuff into mushrooms, slightly mounding tops.
  2. Arrange mushrooms in 9x9-inch ungreased baking dish. (If making ahead, cover with foil, and refrigerate.)
  3. Add 1/2 cup water to dish, tightly cover with foil and bake 10 minutes. Remove foil, and bake 10 minutes more, or until browned. Serve hot.

Nutrition Information: 

Calories: 
118
Protein: 
6 g
Total Fat: 
7 g
Saturated Fat: 
1 g
Carbohydrates: 
8 g
Cholesterol: 
2 mg
Sodium: 
298 mg
Fiber: 
2 g
Sugar: 
1 g
Yield: 
Serves 12