Sunflower Seed Pesto and Pasta Stuffed Mushrooms

Plump mushrooms stuffed with pasta and creamy sunflower seed pesto.
  • Yield : 18-20
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m

These little pasta stuffed mushrooms (yes, as in mushrooms stuffed with pasta and oozing with creamy sunflower seed pesto) were created with this summer’s basil explosion in mind. Why have mushrooms on your pasta when you can have pasta in your mushrooms instead? These are bursting with flavor and nutrition, healthy fats from the sunflower seeds and olive oil, immunity boosting fresh garlic, and cancer fighting mushrooms. If you are a mushroom fan, or aspiring mushroom lover, these are for you. They would be perfect with a fresh summer salad and some chilled white wine. Drizzle with a splash of balsamic vinegar and that’s dinner!


  • 18-20 medium/large crimini mushrooms, de-stemmed, stems chopped finely
  • 1/2 yellow onion, chopped finely
  • 4 oz linguine or spaghetti (regular wheat or gluten-free)
  • 2-3 Tbsp vegetable broth (or water)
  • 2 cloves fresh garlic
  • 1/2 cup raw sunflower seeds
  • 2 Tbsp olive oil
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1 cup fresh basil leaves
  • 1 Tbsp lemon juice
  • 1/2 tsp black pepper
  • 2 Tbsp balsamic vinegar


Step 1

Preheat oven to 425 degrees, lightly oil baking sheet or line with parchment paper. Bring medium pot of water to boil for pasta, add pasta with a splash of oil and cook until al dente, rinse and set aside.

Step 2

Heat a skillet with 1 Tbsp of neutral oil (like grape seed, avocado, or canola) and add finely chopped onion and chopped mushroom stems. Saute on medium heat for 3-4 minutes until fragrant.

Step 3

In a food processor combine garlic cloves, sunflower seeds, olive oil, basil, sea salt, sugar, pepper, and lemon juice. Process until creamy.

Step 4

Stir pesto and vegetable broth into mushrooms and onions, transfer to a small bowl.

Step 5

Rub each mushroom cap with a bit of olive oil and set on baking sheet. Carefully wind 3-4 strands of cooked pasta around two fingers into a small coil and place inside each cap. Fill cap with pesto and drizzle with balsamic vinegar.

Step 6

Bake for 15-20 minutes, until mushrooms are tender and tops have begun to crisp up. Enjoy!

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

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