Pesto Stuffed Mushrooms

Recipe Author: 
Kathy Pollard

No need for oil in pesto.  You will appreciate this lighter, flavorful and very versitile version, in its elegant placement upon mushrooms

  • 1 box mushrooms


  • 1 big bunch of fresh basil leaves, washed
  • ½ C pine nuts or walnuts
  • 1 tsp salt or miso (optional)
  • ¼ C broth or water
  • 1 clove garlic, crushed
  • Some washed spinach leaves (optional)
  • Can of artichoke hearts packed in water, drained (optional)

Gently rinse mushrooms, pat dry and gently remove stems.  Place them top up on cookie sheet and bake at 300° for 10 minutes.  Please the rest of ingredients in a food processor and blend until smooth.  Add some spinach leaves or artichoke hearts, the amount depending on how strong you want the taste.  Add a sprinkle more water if too thick. Take out mushrooms and place on plate, stem side up and fill each with a dollop of pesto.

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