Pesto-Stuffed Portobello Mushrooms (video)

Pesto-Stuffed Mushrooms

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Savory and “meaty,” pesto-stuffed mushrooms are the perfect little slider to serve as an appetizer or as a side dish. If you like things a little spicy, don’t be afraid to use the red pepper flakes!

Watch our video making it here:


  • 12 baby Portobello mushrooms
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1 tsp salt
  • 1 T soy sauce (liquid aminos for Gluten-free recipe)
  • 1 T lime juice
  • 2 T balsamic vinegar
  • water to dilute marinade
  • red pepper flakes to taste
  • 2 cups fresh spinach
  • 7 T olive oil (4 T to cook spinach, 3 T for pesto)
  • 1 medium shallot
  • 8 cloves garlic (4 to cook with spinach, 4 to process in pesto)
  • ½ cup walnuts
  • 1 cup fresh basil
  • ½ cup fresh parsley
  • Parmesan cheese (optional)


  1. Preheat the oven to 375°F.
  2. Clean & trim the mushrooms, removing the stalk and gills, and place cap-down in a bowl. Using a toothpick, poke holes into the mushroom caps’ “meat” for the marinade to settle in.
  3. Mix garlic powder, onion powder, salt, soy sauce, lime juice, balsamic vinegar and a little water. Pour marinade evenly over the mushrooms and top with red pepper flakes. Let sit while preparing the filling.
  4. Pour 4 T olive oil in a pan set at medium heat. Add minced garlic and sliced shallot – coat in oil. Add spinach to the mix and wilt, stirring constantly. We’re going to continue stirring until the spinach looks bright green and glistening, without being soggy. Remove from heat and set aside to cool.
  5. For the pesto, blend walnuts, fresh basil, parsley, garlic and olive oil in a food processor/blender into a spreadable paste (cheese-eaters can blend some Parmesan cheese into the mix as well).
  6. Drain any leftover marinade from the mushrooms. Pack the spinach mix into the bottom of each mushroom, topping with pesto (garnishing with Parmesan cheese, if desired).
  7. Bake for 20 minutes and serve warm or room temperature.