Pesto-Stuffed Cremini Mushrooms

READY IN: 1hr 5mins
Recipe by Vino Girl

From Vegetarian Times, November/December 2005.

Top Review by Vegan Courtney

These were a huge hit! I didn't have pesto sauce on hand, so I just threw some fresh basil, salt, and a little less than 1/2 c olive oil into to mix. I'll definitely be experimenting with these--I think some roasted red pepper or even rehydrated hot chili peppers would give these a fun kick. Thanks!

Ingredients Nutrition


  1. Preheat oven to 350°F
  2. Heat oil in nonstick pan over medium heat.
  3. Add mushroom stems, and cook 5 minutes, stirring often.
  4. Break sausage into small pieces, add to skillet and brown 10 minutes, stirring often.
  5. Transfer mixture to food processor and coarsely chop. Add breadcrumbs and pesto and pulse until just combined. Season with salt and pepper.
  6. Stuff mushrooms, slightly rounding tops.
  7. Arrange on an ungreased baking dish.
  8. Add 1/2 cup water to the dish, tightly cover with foil, and bake 10 minutes. Remove foil and bake 10 minutes more until browned.

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