Kale Pesto Stuffed Mushrooms

With a zesty vegetarian filling, these stuffed mushrooms with homemade kale pesto and Success®Brown Rice make a tasty and sophisticated appetizer.

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Kale Pesto Stuffed Mushrooms

Cooking time
PREP TIME 20 mins
Cooking time
COOK TIME 15 mins
Ready in
TOTAL TIME 35 mins


  • 1 bag Success® Brown Rice
  • 3/4 cup kale leaves, chopped
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup walnuts
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 tsp lemon zest
  • 3/4 cup grated Parmesan cheese, divided
  • 1/2 tsp salt
  • 24 mushrooms, stems removed


Tasty Finger Food

These stuffed mushrooms are a great finger food or starter and can even be served as a side dish alongside your meal, whether you’re enjoying a holiday get-together or a dinner with friends and family. Making stuffed vegetables is a great way to incorporate more vegetables into your diet. Made with hearty rice or quinoa, these are a delicious, satisfying, plant-based dish! This dish is meat free and can be easily adapted to a vegan diet by using a dairy-free vegan cheese.

If you love these stuffed mushrooms and want more ideas just like it, check out our quick guide to stuffed vegetables!

Make Your Own Pesto

Making homemade pesto is a lot simpler than it might seem! The best part is that you can choose the quality of the ingredients you add in. We show you exactly how simple it is in our easy-to-follow recipe steps. All you need, are a few minutes and a blender or food processor and you’re set.

Traditional pesto is made with basil leaves and also uses pine nuts. In this version, we use a blend of kale and basil leaves with walnuts for a larger batch with a slightly milder taste than traditional pesto. We suggest making a double batch so you can save some for another use. When you’re ready to enjoy, toss your homemade pesto with your favorite Success® Rice or quinoa variety for an Aromatic Pesto Rice Bowl, Chicken Pesto Stuffed Peppers or meat-free Parmesan Rice Stuffed Peppers.

More Mushroom Madness

Check out some vegan meatloaf recipes made with mushrooms, lentils and other delicious ingredients for a hearty meatless meal!

  • These tasty mushroom morsels are filled with whole grain Success® Brown Rice blended with homemade kale and basil pesto. Best of all? They’re ready to enjoy in just 35 minutes!

    Step 1

  • Preheat oven to 400°F. Prepare rice according to package directions.

    Step 2

  • Mix together kale, basil, parsley, walnuts, olive oil, garlic and lemon zest in the bowl of a food processor. Process until smooth. Transfer to a medium bowl and stir in half of the Parmesan cheese. Fold in rice and salt.

    Step 3

  • Spoon 1 tbsp of filling into each mushroom cap. Transfer to a parchment paper–lined baking sheet, about 2 inches apart. Sprinkle mushrooms with remaining Parmesan.

    Step 4

  • Bake for 12 to 15 minutes, or until mushrooms are tender and tops are golden brown.