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4.5

Easy Stuffed Mushrooms

What you need: 

1/4 cup pesto
1/8 cup vegan parmesan
1/8 cup plain bread crumbs
20-30 stuffer sized mushrooms
black pepper, to taste
olive oil, as needed

What you do: 

1. Preheat oven to 350 degrees F. Mix pesto, parmesan, and bread crumbs together to your desired consistency.
2. Season with pepper. Stuff into mushrooms and place on a baking sheet, drizzle with olive oil.
3. Bake for 20-25 minutes, until mushrooms are tender.
You can use basil pesto, walnut pesto, even sundried tomato pesto is yummy.

Preparation Time: 
30 min
Cooking Time: 
Servings: 
6-8
Recipe Category: 

SO HOW'D IT GO?

I used the pesto from this recipe, http://vegweb.com/index.php?topic=37720.msg481326#msg481326 and these tasted great.  It was good to find a stuffed mushroom recipe without spinach since my husband doesn't like cooked spinach.  Great recipe and I will use it again.

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I removed the stems the first time, and added the stems to a veggie broth I was cooking.  This last time I made the stuffed mushrooms, I chopped up the stems and added them to the stuffing mixture.  Understandably, the stuffing didn't have as rich a taste, so I added a little extra vegan parm until I liked the taste again.

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I also loved these mushrooms! If you add the chopped stems (with food processor) into the recipe it goes a lot further and tastes great! I give it a 5 out of 5.

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Should I remove the stems?
Normally the stem becomes part of the stuffing...I don't want to waste any mushroom parts.

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I give this recipe 5 STARS!

This was insanely simple to make, but looked fancy and tasted very rich.  I  This recipe is a keeper, and I recommend other people try it.

I just mixed some bread crumbs with vegan parmasean and some store-bought pesto, stuffed the mushrooms and sprayed them with oil before baking.  Perfect!!

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