Pumpkin Seed Pesto Stuffed Mushrooms

BY : PUBLISHED : April 30th, 2014 UPDATED: August 18th, 2021

Succulent oven roasted mushrooms, stuffed with fragrant pumpkin seed pesto and served with a side of simple tomatoes dressed with olive oil, balsamic vinegar, salt and pepper. It’s the perfect spring or summer meal, packed with nutrients and an enormous amount of vegetable magic squeezed into each cap. Rich in iron, zinc, and protein, the pumpkin seeds lend their unique power packed profile to this dish.  It’s prep time (10 min) to “wow your friends” ratio is superb, and you will be the star of any potluck you bring these to. They also make a wonderful mid-week meal, as you can play with the herbs you use, and dress them up or down as desired. Give ’em a shot!

pestostuffedmushrooms 1 scaled

Pumpkin Seed Pesto Stuffed Mushrooms

Renee Press
Succulent oven roasted mushrooms, stuffed with fragrant pumpkin seed pesto and served with a side of simple tomatoes dressed with olive oil, balsamic vinegar, salt and pepper.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American
Servings 2 servings
Calories 270 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 12 crimini (or white button) mushrooms, whole
  • 1/4 cup of yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 cup of cauliflower (or broccoli, or kale) chopped
  • 1/4 cup of raw hulled pumpkin seeds
  • 1 cup of fresh basil
  • 1/4 cup of fresh oregano (or 2 Tbsp dried)
  • 2 Tablespoons of nutritional yeast
  • 2 Tablespoons of olive oil
  • 1/2 teaspoon of sea salt
  • 1 teaspoon of lemon juice
  • black pepper, to taste

Instructions
 

  • Preheat oven to 425 degrees and lightly oil baking sheet with 1 Tbsp high heat oil (avocado, grape seed, organic canola).
  • Separate mushroom stems from caps, and place caps on baking sheet.
  • Place mushroom stems and all other ingredients in bowl of food processor. Run until all pieces are small and uniform and mixture comes together. You may have to scrape down sides of bowl a few times.
  • Fill each mushroom cap with a generous spoonful of the filling. Sprinkle with additional salt, nutritional yeast, and black pepper.
  • Bake for 15-20 minutes until mushrooms have released their liquid and tops have become crispy.
  • If desired, serve with a side of tomato salad (tomatoes, olive oil, balsamic vinegar, salt and pepper). Enjoy!

Nutrition

Calories: 270kcalCarbohydrates: 20gProtein: 12gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gSodium: 608mgPotassium: 1064mgFiber: 7gSugar: 4gVitamin A: 738IUVitamin C: 31mgCalcium: 167mgIron: 5mg
Keyword affordable, appetizers, budget, cheap, crimini, dinner, easy, fast, fire and earth kitchen, gluten free, lunch, mushrooms, party food, pesto, potluck, pumpkin seed, pumpking seeds, simple, soy free, stuffed, vegan
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. fireandearthkitchen.com

View all posts by Renee Press