Cashew Pesto Stuffed Mushrooms

Cashew Pesto Stuffed Mushrooms


Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 12 | Difficulty: Medium


1-2 slices bread, toasted (almost burnt) and ground in the food processor

2 cloves garlic, grated

12 “stuffing” mushrooms, stems removed and reserved (or 24-36 small mushrooms)

1/2c raw cashews pieces, ground very fine or until a butter consistency

salt, pepper, onion powder, to taste

2 handfuls spinach, ground fine

1 handful fresh basil, ground fine

1/2c nutritional yeast

Lemon juice to taste

Lemon zest to taste

Red pepper flakes to taste


Preheat the oven to 350°.

Process each ingredient in the food processor (except mushroom caps) and combine everything in a big bowl. Drizzle with enough olive oil to moisten or use water.

To stuff the shrooms, form a ball with about 2T stuffing and cram it right into the caps! Layer the stuffed shrooms on cooling rack on top of a cookie sheet (you can do it directly on the cookie sheet but this method helps the mushrooms dry out and concentrate their flavor).

Bake for 15-20 minutes. You can serve them right out of the oven or at room temperature (you don’t even have to bake them, they’re good raw too).


These are great for parties. The stuffing is fantastic on pasta too!


Sent from Paprika Recipe Manager

2 thoughts on “Cashew Pesto Stuffed Mushrooms

  1. Pingback: Meal Plan This Week | Tasty Leaves and Twigs

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