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Maurizio's Pesto Stuffed Portobello Mushrooms


Pesto stuffed portobellos are the secret weapon to make you the hit of any party and they’ll only take you about 10-15 minutes to make.  They’re super easy and so delicious, you’ll forget it’s only vegetables.  


Portobello mushrooms are the best friend you never knew you needed.  They’re filled with protein, fiber, B-vitamins, antioxidants, and natural anti-inflammatories.  They’re also super delicious and go well with just about everything!


How to Make Pesto Stuffed Portobello Mushrooms


Prepare the mushrooms by gently washing and removing the stems them if you didn’t buy the caps alone. The key to this recipe is a harmonious balance of delectable flavors.  So that means, soaking your mushrooms in olive oil and tamari sauce for 2 hours before baking them in the oven.


While the oven heats up, lay out some parchment paper and grab your pre-soaked mushrooms.  You’ll then fill each mushroom up with your pesto sauce and place them onto the parchment paper with ample space in between. Once that's done, your oven should be ready and so should the mushrooms in about 1 an hour.


How to Make Pesto Sauce


Pesto is one of those amazing things in the world that you can customize to your liking.  The pesto we’ve used is a yummy classic, using only 6 basic household ingredients.


The trick to making pesto sauce is to mix all dry ingredients in a food processor, including the lemon juice.  From there, start to slowly pour the olive oil into the processor as it is mixing. 


You can stop every now and then to scrape the sides and make sure there aren’t any big clumps in there. You’ll know it’s ready to be served when you have a bright green and creamy consistency.


How to Store Your Stuffed Mushrooms


Stuffed mushrooms are best served immediately but if you’re like me and tend to cook three too many dishes at once, here’s how to save yourself.


  • Pesto sauce can be stored in the refrigerator anywhere from 3-5 days.
  • Mushrooms can be prepared earlier on and just stored in the refrigerator until ready to bake.
  • For reheating purposes, you can place them in a toaster oven for a couple of minutes to revive them.


Lucky for us, it doesn’t get any easier than a pesto stuffed mushroom!


Want to try more savory plant-based appetizers? Check out some of these other great recipes!



Help support Assuaged and SAVE on great vegan organic products and more at Thrive


What is your favorite pesto sauce creation? Let us know on the links below! If you have an amazing dish you'd like to share with us, check out our ➡️Share A Recipe Page⬅️ and tell about some of your own classics just like Maurizio!

Pesto Stuffed Portobello Mushrooms

Pesto Stuffed Portobello Mushrooms

Yield: 4
prep time: 15 M cook time: 1 H total time: 1 H 15 M



How to cook Pesto Stuffed Portobello Mushrooms

  1. Prepare a baking sheet and preheat the oven to 350° F.
  2. In a large bowl, add 4 cups olive oil and 1 cup tamari sauce. Place 4 Portabello mushrooms in the bowl and let them set for 2 hours so they can soak up the mixture.
  3. In a Vitamix, 1 cup pine nuts, 2 bunches of basil, 4 cloves garlic, 1 1/2 cup olive oil, juice of 2 lemons, 3 tablespoons of salt. Blend until chunky.
  4. Then take the pesto mix and stuff the cap of the mushrooms as desired. Place the mushrooms on a baking sheet and bake at 350° F for 1 hour.
Pesto, Portabello, Vitamin D, Healthy Alternatives
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Grace Rodriguez

Grace Rodriguez

From studying the Culinary Arts in high school to pursuing a Masters in Health Administration, my life has certainly taken a 180 in its course. Regardless of what I focus on, my main goal has always been to improve a person’s wellbeing and putting a smile on their face in the process. Food has always been and will always be a big part of my life. Growing up in NYC and being first-generation has truly been an incredible influence in my life. I’ve experienced so many different cultures in such a small amount of time, it has only made me appreciate the world that much more. When I’m not busy with work or school, I’m playing around with my Grandma’s old recipes or lounging with a book on the beach, completely disconnected. Life is all about the little moments and what better way to enjoy them than with a stomach full of goodness and a glowing tan.

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