Creamy Pesto-Stuffed Mushrooms

Creamy Pesto-Stuffed Mushrooms

From the Silk test kitchen

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Total Time
45 min

Did you know Silk® has a ton of tasty recipes, like  this one for Creamy Pesto-Stuffed Mushrooms?


  • 1/2 cup basil leaves
  • 1/4 cup sundried tomatoes
  • 2-3 cloves garlic
  • 1/4 cup chopped walnuts
  • 20 button mushrooms
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp flour
  • 1/2 cup Silk Original or Unsweetened Soy or Almondmilk
  • 1/2 tsp cayenne pepper

Dish up your review

  • Creamy Pesto-Stuffed Mushrooms

    Average: 5 (1 vote)
    New Jersey

    Great appetizer

    I made this for an appetizer for Christmas and it went over great. Everyone like the stuffing.
  • Creamy Pesto-Stuffed Mushrooms

    Average: 5 (1 vote)
    North Carolina

    Most delightful Mushrooms

    I made these for my mom and sister. My sister has been diagnosed with Diabetes, So I chose the unsweetened almond milk. The carbs werent to bad. They were a hit. They are delicious. they have just the right amount of everything I cut down a little on the cayenne pepper everyone is different when it comes to spiciness. I will be making them for many parties and holidays to come easy to make, mouth watering and everyone loves them. Great recipe.
  • Creamy Pesto-Stuffed Mushrooms

    Average: 5 (1 vote)

    Love it

    This is so good it is my go to dish to take to potlucks.Even none vegans love them ; )

Read and Review

Creamy Pesto-Stuffed Mushrooms


  • Preheat oven to 350°F.
  • In a food processor or blender, process basil, sundried tomatoes, garlic and nuts until chopped fine. Set aside.
  • Clean mushrooms and remove stems. Set caps aside. Finely chop stems.
  • In a medium saucepan heat olive oil over medium heat. Add chopped stems, salt and pepper and saute until stems release their liquid, about 3-5 minutes. Add basil-walnut mixture and heat for 1 minute.
  • Sprinkle with flour and cook for 1 minute.
  • Add Silk and cook, stirring constantly until mixture thickens, about 2 minutes.
  • Remove from heat and add cayenne pepper.
  • Evenly distribute mixture among each cap and bake for 20 minutes.