Sunflower Seed Pesto and Pasta Stuffed Mushrooms

BY : PUBLISHED : August 14th, 2013 UPDATED: November 14th, 2021

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!

Pesto pasta stuffed mushrooms on a bed of basil leaves.

pesto pasta stuffed mushrooms1 1 scaled

Sunflower Seed Pesto and Pasta Stuffed Mushrooms

Renee Press
These little pasta stuffed mushrooms 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? 
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dinner, Lunch
Cuisine American, Italian
Servings 8 servings
Calories 152 kcal
DIET Vegan


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


  • 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.
  • 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.
  • In a food processor combine garlic cloves, sunflower seeds, olive oil, basil, sea salt, sugar, pepper, and lemon juice. Process until creamy.
  • Stir pesto and vegetable broth into mushrooms and onions, transfer to a small bowl.
  • 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.
  • Bake for 15-20 minutes, until mushrooms are tender and tops have begun to crisp up. Enjoy!


Calories: 152kcalCarbohydrates: 16gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 166mgPotassium: 318mgFiber: 2gSugar: 3gVitamin A: 172IUVitamin C: 2mgCalcium: 28mgIron: 1mg
Keyword appetizers, basil, best, comfort food, dinners, easy, entrees, fast, food, gluten free, healthy, italian, meals, mushrooms, party, pasta, pesto, pesto pasta, plant-based, potluck, stuffed mushrooms, summer, tasty, vegan, vegetarian
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Renee Press

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.

View all posts by Renee Press
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