Pesto stuffed mushrooms

Specialized: Vegan, diabetic friendly


  • 1/3 cup pumpkin seeds or pine nuts
  • 1 handful baby spinach
  • 1 large handful fresh basil leaves
  • 1 clove garlic
  • 1/3 cup extra virgin olive oil
  • salt to taste


  • 10-12 mushrooms (you can choose what type of mushrooms you prefer)
  • For part of a main meal – choose larger mushrooms. For appetizers, choose button mushrooms
  • 2 tbsp. Lite soya sauce
  • 1 tbsp. Lemon juice
  • 1 tbsp. Extra virgin olive oil


  1. Clean your mushrooms with a cloth.
  2. Mix the olive oil, soya sauce and lemon juice in a bowl and then pour over the mushrooms.
  3. Allow mushrooms to marinate for 2 hours
  4. Place the pumpkin seeds or pine nuts and garlic into a food processor or Nutri Bullet.
  5. Add the spinach and basil.
  6. Add the oil and lastly salt to season.
  7. Stuff the mushrooms with the pesto filling and bake in the oven for about 30-40min


Munchwize Dietitians are based in Cape Town, Claremont.