Watch the YouTube demo HERE.
These stuffed mushrooms are the perfect bite—bursting with bold flavor and made with just a few wholesome ingredients. Creamy, garlicky kale basil pesto meets sweet, chewy sundried tomatoes inside a tender mushroom cap for a savory, satisfying appetizer or plant-powered snack. They’re easy to prep and totally delicious—no junk, just real food. Whether you’re hosting a dinner party or meal prepping healthy snacks, these little flavor bombs will be your new favorite way to enjoy mushrooms and greens.
Ingredients
- 10–14 Cremini mushrooms, washed and stemmed (set stems aside)
- ½ cup pre-made homemade Ultimate Kale Pesto (recipe HERE)
- ½ tsp ground chia seeds
- 5–6 Sun-dried tomatoes (not packed in oil), reconstituted
Instructions
- Preheat oven to 350°F.
- Reconstitute sun-dried tomatoes by soaking them in about ½ cup warm water for 30 minutes.
- Add mushroom stems, rehydrated tomatoes, chia seeds, and pesto to a food processor. Pulse until a thick paste forms.
- Spoon about 1 teaspoon of the mixture into each mushroom cap. (Use more or less depending on the size of each mushroom.)
- Place on a baking sheet and bake for 18 minutes, or until tender.
- Serve warm and enjoy!
Bon Appetit!