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Vegan Stuffed Mushrooms with Pesto Cream & Garlicky Bread Crumbs - The First Mess
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Vegan Stuffed Mushrooms with Pesto Cream & Garlicky Breadcrumbs

Vegan stuffed mushrooms with pesto cream and garlicky bread crumbs are an easy, quick, and absolutely delicious appetizer.
Cuisine Plant-Based, Vegan, Vegetarian
Diet Vegan, Vegetarian
Keyword all seasons, balsamic vinegar, breadcrumbs, cashews, coconut aminos, cremini mushrooms, fall, garlic, holiday entertaining, holidays, lemon, miso, mushrooms, nutritional yeast, pesto, sourdough, tamari, winter
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24 stuffed mushrooms

Equipment

Ingredients

PESTO CREAM:

  • ½ cup raw cashews, soaked for at least 1 hour, then drained
  • ¼ cup prepared vegan pesto
  • 1 teaspoon light miso (I used South River's chickpea miso)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon nutritional yeast

MUSHROOMS AND ASSEMBLY

  • 24 cremini mushrooms, stems removed
  • 5 teaspoons olive oil, divided
  • 2 teaspoon balsamic vinegar
  • 1 teaspoon tamari soy sauce OR coconut aminos
  • sea salt and ground black pepper, to taste
  • 1 cup fresh breadcrumbs (I used whole grain sourdough)
  • 1 clove of garlic, finely minced

Instructions

  • Make the pesto cream. In an upright blender, combine the drained cashews, pesto, miso, lemon juice, and nutritional yeast. Blend the mixture on high until you have a smooth, pale green cream. Scrape the cream into a bowl and set aside.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • In a large bowl, toss the mushrooms with 4 teaspoons of the olive oil, the balsamic vinegar, tamari, salt and pepper. Once evenly coated, place the mushrooms face down on the prepared baking sheet. Bake the mushrooms for 15-17 minutes, or until tender and deep brown. Keep warm.
  • While mushrooms are baking, prepare breadcrumbs. Heat the remaining teaspoon of olive oil in a skillet over medium-low heat. Add the breadcrumbs to the skillet. Stir and toast the breadcrumbs until they are deeply golden brown in spots and slightly “crisp” sounding, about 4 minutes. Stir in the minced garlic and season the breadcrumbs with salt and pepper. Keep toasting the breadcrumbs for another minute.
  • To serve, flip the baked mushrooms over and fill the caps with dollops of pesto cream. Top the vegan stuffed mushrooms with a hearty sprinkle of garlicky breadcrumbs. Serve warm.

Notes

  • You could certainly use a gluten-free bread if you need to for the breadcrumbs, and if you're avoiding bread entirely, you could do my cheesy chickpea crumble or even a healthy sprinkling of my pine nut "parm" on top.
  • I would say that my cremini mushrooms were of the average size. I know that someimes you can get those mega ones that are almost like a mini portobello. I’d say you could get about 12 of those with the amount of pesto cream and breadcrumbs here.
  • I make fresh breadcrumbs out of stale bread in my spice grinder. I just tear up bits of bread into the grinder, close the lid, and pulse a few times. Easy!