Pesto Stuffed Mushrooms

A dairy-free and gluten-free Pesto Stuffed Mushrooms recipe is here! These mushrooms are stuffed with fresh pesto and are marinaded in the most delicious, sweet balsamic sauce  – great as a side or by themselves. Enjoy!




  • 1/2 cup pecan halves or walnuts
  • 1 cup fresh spinach – tightly packed
  • 1 cup fresh basil – tightly packed
  • 1 large garlic clove – chopped
  • 1 tsp. nutritional yeast
  • 2 tsp. olive oil
  • 1 – 2 Tbsp. filtered water
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. sea salt
  • pinch of black pepper

Sweet Balsamic Marinade 

  • 8 oz. whole baby bellas
  • 1/4 cup balsamic vinegar
  • 3 Tbsp. cup olive oil
  • 3 Tbsp. maple syrup
  • 1 shallot – minced
  • pinch of salt and black pepper


  1. Wash mushrooms and remove stem – place them in medium sized mixing bowl or ziplock – set aside
  2. Combine balsamic vinegar, olive oil, maple syrup, shallot, salt, and pepper in small mixing bowl – pour mixture over mushrooms – refrigerate for 3 – 4 hours
  3. While waiting for mushrooms to marinade, make the pesto: place pecans or walnuts in food processor or blender – blend until it forms a fine meal – add spinach, basil, garlic, nutritional yeast, olive oil, water, lemon juice, salt, and pepper – blend until well combined – set aside
  4. Preheat oven to 400F
  5. Line baking sheet with parchment paper or grease with olive oil – arrange marinaded mushrooms on baking sheet – Fill each mushroom with ~ 1 tsp. of pesto
  6. Bake for 20-25 min or until mushrooms are tender – serve immediately and enjoy!

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