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These vegan stuffed mushrooms combine earthy Portobellos with a bold, springy wild garlic and walnut pesto. The pesto brings a sharp, garlicky bite mellowed by the nuttiness of toasted walnuts and the umami hit of nutritional yeast. Baked until juicy and tender, they’re great served hot or at room temperature—with a crusty slice of bread or on their own.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Snack, Vegan
Cuisine European
Servings 4
Calories 220 kcal

Ingredients
  

  • For the Mushrooms:
  • 4 large Portobello mushrooms stems removed
  • 1 tbsp olive oil
  • Salt & pepper to taste

For the Wild Garlic Pesto:

  • 50 g wild garlic leaves
  • 40 g walnuts
  • 2 tbsp nutritional yeast
  • Juice of 1/2 lemon
  • 1 small garlic clove
  • 60 ml olive oil
  • Salt & pepper to taste

Instructions
 

  • Preheat the Oven: Set oven to 200°C (390°F). Line a baking tray with parchment paper.
  • Prep the Mushrooms: Gently clean mushrooms with a damp cloth.
  • Place them gill-side up on the baking tray. Drizzle with olive oil and season with salt and pepper.
  • Make the Pesto: In a food processor, combine wild garlic, walnuts, garlic, lemon juice, nutritional yeast, salt, and pepper.
  • Pulse while drizzling in olive oil until smooth but still slightly textured.
  • Stuff the Mushrooms: Spoon a generous amount of pesto into each mushroom cap.
  • Optionally sprinkle with extra crushed walnuts or breadcrumbs for texture.
  • Bake: Bake for 20–25 minutes, until mushrooms are tender and juicy, and pesto is slightly golden on top.
  • Serve: Serve warm or at room temperature, garnished with fresh herbs or extra wild garlic if desired.

Notes

  • No wild garlic? Use spinach + 1 small garlic clove as a substitute.
  • Add a spoonful of cooked quinoa or lentils to the filling for a heartier main.
  • Serve with a simple green salad or toasted sourdough for a complete light meal.
🌿 Tip: These also make great finger food for spring picnics or as a side dish at dinner parties!
Keyword baked mushrooms, pesto mushrooms, portobello mushrooms, spring vegan recipes, stuffed mushrooms vegan, umami vegan dish, vegan appetizer recipes, walnut pesto, wild garlic pesto, wild garlic recipes