Vegetarian Pesto Stuffed Mushrooms

Vegetarian pesto stuffed mushrooms bake up juicy with a herby cheesy filling that disappears in one bite. ♡

These vegetarian pesto stuffed mushrooms are the appetizer that vanishes off the platter first. Plump cremini caps cradle a creamy ricotta pesto filling, then bake until the tops are bubbly and the mushrooms are tender enough to bite through cleanly. For more ideas, see our Vegetarian Eggplant Rollatini.

Five ingredient party food that looks fancier than it is. Let’s make it together.

Ingredients

Vegetarian Pesto Stuffed Mushrooms

• 20 large cremini mushrooms, stems removed and reserved
• 2 tbsp olive oil
• 1/2 tsp kosher salt, divided
• 3/4 cup whole milk ricotta
• 1/3 cup basil pesto, store bought or homemade
• 1/4 cup freshly grated parmesan, plus more for topping
• 2 cloves garlic, minced
• 1 pinch red pepper flakes, optional
• 2 tbsp fresh basil, torn, for garnish

How to Make Vegetarian Pesto Stuffed Mushrooms

1. **Heat.** Preheat oven to 400F. Line a sheet pan with parchment.
2. **Prep.** Wipe mushrooms clean and snap out the stems. Toss caps with olive oil and 1/4 tsp salt.
3. **Drain.** Place caps gill side down on the pan and roast 5 minutes to release the water.
4. **Mix.** Meanwhile stir ricotta, pesto, parmesan, garlic, red pepper flakes, and remaining salt in a bowl until smooth.
5. **Stuff.** Flip the caps over and pat the gills dry with a paper towel. Spoon a heaping teaspoon of filling into each cap.
6. **Bake.** Top with extra parmesan and bake 15 minutes until the filling is golden and bubbly.
7. **Serve.** Garnish with torn basil and serve warm on a platter.

Why This Recipe Works

Roasting the mushrooms gill side down for the first 5 minutes is the move that prevents soggy stuffed mushrooms forever. Mushrooms hold a ton of water in those gills, and gravity pulls the moisture out of the cap when you flip them upside down on a hot pan. Drain the cap, then flip and stuff for a clean filling base.

Mixing ricotta into the pesto thickens the filling so it stays put while baking. Straight pesto is too oily and runs out of the cap as the mushrooms cook, but ricotta brings creamy structure that holds the herby flavor exactly where you want it, right in the center of every cap.

Finishing with parmesan on top builds a crispy golden crust that makes each mushroom feel like a tiny pizza bite. Parmesan has very low moisture content, so it browns hard at 400F instead of going gummy, and the salty toasted edge contrasts beautifully against the soft basil ricotta beneath. For more ideas, see our Cheesy Garlic Bread Chicken.

Tips

• Pick large cremini or baby bella mushrooms about 2 inches across so they hold a real spoon of filling.
• Wipe mushrooms clean with a damp paper towel, never rinse. Mushrooms drink water like sponges.
• Use whole milk ricotta for the creamiest filling. Part skim turns watery as it bakes.
• Store leftovers in an airtight container in the fridge up to 2 days.
• Reheat in a 375F oven for 8 minutes to bring the crispy parmesan top back.
• Common mistake: do not skip the gill side down step. Wet mushrooms make for a soggy bite.

Variations

• Add 1/4 cup chopped sun dried tomatoes to the filling for sweet tang.
• Use a sun dried tomato pesto instead of basil pesto.
• Mix in 1/4 cup chopped toasted pine nuts for extra crunch.
• Top with crumbled goat cheese before baking for tang.
• Stuff with white bean dip plus pesto for a heartier vegetarian bite.
• Use portobello caps for a full sized stuffed mushroom main dish.

Looking for more recipes? Try our Vegan Thai Red Curry or High Protein Peanut Butter Cup Oats next.

Common Mistakes to Avoid

• Rinsing the mushrooms: Wipe with a damp paper towel. Rinsed mushrooms turn slimy in the oven.
• Skipping the gill drain: Roast gill side down 5 minutes first to release the water. Stuffing wet caps means a soggy bottom.
• Using part skim ricotta: Whole milk ricotta is creamy. Part skim breaks down and turns the filling watery.
• Crowding the pan: Space caps 1 inch apart. Crowded mushrooms steam instead of roasting.

Vegetarian Pesto Stuffed Mushrooms

Vegetarian pesto stuffed mushrooms with creamy ricotta pesto filling and a crispy parmesan top in 35 minutes. Easy appetizer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 5 servings

Course: Appetizer

Cuisine: Italian

Calories: 220

Ingredients Method Notes

Ingredients

  

• 20 large cremini mushrooms stems removed and reserved
• 2 tbsp olive oil
• 1/2 tsp kosher salt divided
• 3/4 cup whole milk ricotta
• 1/3 cup basil pesto store bought or homemade
• 1/4 cup freshly grated parmesan plus more for topping
• 2 cloves garlic minced
• 1 pinch red pepper flakes optional
• 2 tbsp fresh basil torn, for garnish

Method

 

1. **Heat.** Preheat oven to 400F. Line a sheet pan with parchment.
2. **Prep.** Wipe mushrooms clean and snap out the stems. Toss caps with olive oil and 1/4 tsp salt.
3. **Drain.** Place caps gill side down on the pan and roast 5 minutes to release the water.
4. **Mix.** Meanwhile stir ricotta, pesto, parmesan, garlic, red pepper flakes, and remaining salt in a bowl until smooth.
5. **Stuff.** Flip the caps over and pat the gills dry with a paper towel. Spoon a heaping teaspoon of filling into each cap.
6. **Bake.** Top with extra parmesan and bake 15 minutes until the filling is golden and bubbly.
7. **Serve.** Garnish with torn basil and serve warm on a platter.

Notes

Pick large cremini or baby bella mushrooms about 2 inches across so they hold a real spoon of filling. Wipe mushrooms clean with a damp paper towel, never rinse. Mushrooms drink water like sponges. Use whole milk ricotta for the creamiest filling. Part skim turns watery as it bakes.

Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health on plant based protein.

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