Skip to main content

Pesto-Stuffed Mushrooms

  • Author:
  • Publish date:
pesto stuffed mushrooms

One of my all-time favourite side dishes are these mushrooms. My mother has a mushroom cookbook that inspired us with this recipe about 2-3 years ago and over this time, we've come up with different tricks to simplify this recipe, as well as make it even yummier!! I know some people don't like vegetables or are scared of mushrooms, but honestly, this is recipe is worth swallowing your fears (and the mushrooms)! It will most likely become a favourite in your house as well!!

  • ServingsServings


  • Portobello mushrooms or portobellini (i.e. small portobello) or white mushrooms for stuffing
  • ~1 cup Panko breadcrumbs (the more you put, the crispier they'll be)
  • Olive oil to drizzle on
  • Salt and Pepper

Pesto sauce

  • 2 cups basil
  • 2-3 cloves garlic
  • 1 Tbsp pine nuts or hazelnuts
  • 1/2 cup olive oil


1) Prepare the pesto sauce by mincing all ingredients in a food processor

2) Remove the gills (i.e. black insides) from mushrooms. This step is very important, as it keeps the mushrooms from getting soggy

3) Mix breadcrumbs and pesto sauce

4) Spoon pesto mixture into each mushroom cap

5) Drizzle with olive oil, salt and pepper

6) Bake for 15-20 minutes at 400F

FYI:  - Steps 1-2 can be done in advance

- These reheat very well

- I will sometimes bake with campari tomatoes (on the vine) to add colour

- I initially only made these with portobellos, but I find that the white mushrooms for stuffing are just as good and they are smaller and less expensive

- These can be made dairy with parmesan