These delicious Pesto Stuffed Mushrooms and filled with juicy oven roasted tomatoes and drizzled with balsamic glaze. These stuffed mudrooms are Whole30, Vegan, Paleo, Grain/Gluten Free, Refined Sugar Free and SCD Legal.
Truth be told, if I was lazy, this recipe would contain less then 5 ingredients, roasted tomatoes from a jar, store bought pesto and mushrooms.
But here at Every Last Bite we like to make things from scratch, especially when it’s sooo easy to do.
I think that jarred roasted tomatoes were one of the first labels I ever took the time to read and I was blown away with the long list of ingredients. How naïve I was to think that roasted tomatoes contained just tomatoes, oil and herbs, the list of preservatives and additives was almost 10 items long. These oven roasted tomatoes have so much flavour, take less then 30 minutes to make and contain natural, simple ingredients.
If you already have pesto ready, then feel free to use that. I had some leftover broccoli pesto from my post last week that I used for these Pesto Stuffed Mushrooms, but I’ve also included a super simple spinach and basil pesto recipe that you can whip up in less then 2 minutes.
I used chestnut mushrooms in this recipe because I like how meaty they are. I also like the way they hold their shape and do not release as much water when baked as portobello mushrooms, so the filling stays contained and the flavours don’t become watered down.
You can fully stuff the mushrooms up to 2 days in advance and then just bake them in the oven before serving.
I really like eating these Pesto Stuffed Mushrooms warm, but leftover are also delicious enjoyed cold the next day. If you are a fan of stuffed mushrooms, I also have these Turkey & Spinach Mushrooms you might enjoy.
Here are a few more mushroom recipes that you might enjoy…
- Grilled Portobello Mushrooms with Walnut Arugula Pesto
- Spinach & Artichoke Stuffed Mushrooms
- Turkey & Spinach Stuffed Mushrooms
- The Best Scrambled Eggs in Portobello Mushrooms
- Mushroom Cauliflower Risotto
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Pesto & Roasted Tomato Stuffed Mushrooms
Ingredients
- 1/2 cup halved cherry tomatoes
- 1 tbsp olive oil
- 1 clove garlic crushed
- 1 tsp oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 250 g chestnut mushrooms approx. 8-10 mushrooms
- 1/3 cup Broccoli Pesto or Spinach Pesto recipe below
- 2 tbsp fresh basil leaves chopped
- balsamic reduction optional
Instructions
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
- In a bowl toss the halved cherry tomatoes with the olive oil, garlic, oregano, salt and pepper. Lay the tomatoes out evenly on a baking sheet or in a cast iron skillet, reserving the excess oil in the bowl to use later.
- Bake the tomatoes in the oven for 25 minutes, flipping them half way through cooking to ensure they don't burn. The tomatoes will cook quicker if you drain any excess liquid from the pan into the reserved oil bowl half way through cooking. Remove the tomatoes from the oven once they have begun to shrivel and lose their moisture. Remove from the pan/skillet and set aside
- While the tomatoes are cooking prepare the mushrooms by cleaning them, removing the stem and using a spoon to scoop out the gills. Place the cleaned mushrooms in the skillet/pan used to cook the tomatoes.
- Brush the mushrooms all over (inside and out) with the reserved oil from the tomatoes. Fill each mushroom with a spoonful of pesto and then top with 3 to 4 roasted tomatoes,
- Bake the mushrooms in the oven for 20 minutes until they have completely softened. Top with the chopped basil and a drizzle of balsamic before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Easy Pesto
Ingredients
- 1 cup packed fresh basil
- 1/3 cup pine nuts
- 1 clove garlic
- 1/4 tsp salt
- 1/2 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1 tbsp nutritional yeast (or parmesan if SCD)
Instructions
- Place all of the ingredients in a good processor or blend and pulse until broken into a thick smooth consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Thanks for the inspiration! I found this worked well by roasting the mushrooms and tomatoes at the same time for 15 mins on a hot heat in the oven, then popping the pesto on the mushrooms with the tomatoes for another 10 min to finish everything off. I also added a sprinkle of cheese for the last 10 mins.
Wondering if you know the carb count for these? They look so good!
I’m just going through and adding nutritional info to all of my recipes, will have that up for you by tomorrow!
These are so delicious! Made them for a family dinner and everyone loved them!
So happy to hear they were a hit with your family!