Go Back

Vegan Stuffed Mushrooms with Pesto Cream & Garlicky Breadcrumbs

5 from 2 reader reviews
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24 stuffed mushrooms
Print Recipe Pin On Pinterest Leave Review

Ingredients

PESTO CREAM:

  • ½ cup raw cashews, soaked for at least 1 hour, then drained
  • ¼ cup 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.

Equipment

  • Blender

Recipe 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 hefty 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!
Vegan stuffed mushrooms with pesto cream and garlicky bread crumbs are an easy, quick, and absolutely delicious appetizer.