Pesto & Olive Stuffed Baby Bellas

Pesto Paste Stuffed Olives.jpg

Such a delicious and flavorful appetizer idea! Or enjoy as a snack or side dish to any meal

Pesto & Olive Stuffed Baby Bellas

  • 1 carton baby portabella mushrooms (10-12)

  • 2 tablespoons olive oil

  • ½ teaspoon sea salt

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ¼ teaspoon red pepper flakes

  • Black pepper to taste

  • Pitted black kalamata olives

Pesto Paste

  • 1 ½  cups fresh basil

  • 1 ½ cups raw walnuts

  • ⅓  cup extra virgin olive oil

  • Juice from ½ lemon

  • 3 cloves garlic, chopped.

  • ¼ teaspoon sea salt

  • black pepper to taste

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Wash mushrooms and remove stem. Place in a large bowl.


In a small bowl, combine olive oil, sea salt, black pepper and spices. Coat mushrooms in oil mixture and allow to marinate 20-30 minutes.

Meanwhile, make pesto. Add all ingredients to a food processor and blend until a thick paste is formed, scraping down the sides as you need.

Line mushrooms upside down on baking sheet. Spoon a teaspoon or two of pesto paste on top and add olive.

Bake 14-16 minutes, turning pan halfway through to ensure even cooking