The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pesto-stuffed Mushrooms & Dauphinoise Potatoes
Our baked mushrooms – stuffed with walnuts and pesto, paired with garlicky dauphinoise potatoes – are smart enough for a dinner party. But they’re also quick to make and healthy, served with vitamin-rich green beans.
Prep in 10
Low sat fat
Serving size
Ingredients
- 240g chestnut mushrooms
- 2 large potatoes
- 80g green beans
- ½ tsp nutmeg
- 1 onion
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 garlic clove
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 20g walnuts (Nuts)
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
Nutritional Information
Calories: 514
Protein: 12g
Carbs: 51g
Fat: 28g
Ingredients
- 2 large potatoes
- 240g chestnut mushrooms (use half)
- 1 onion (use half)
- 2 garlic clove
- 80g green beans (use half)
- 20g walnuts (use half) (Nuts)
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 0.5 tsp nutmeg (use half)
- 2 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
Nutritional Information
Calories: 701
Protein: 17g
Carbs: 91g
Fat: 28g
Pesto-stuffed Mushrooms & Dauphinoise Potatoes
Our baked mushrooms – stuffed with walnuts and pesto, paired with garlicky dauphinoise potatoes – are smart enough for a dinner party. But they’re also quick to make and healthy, served with vitamin-rich green beans.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Make the dauphinoise; thinly slice the onion. Slice the potatoes into thin rounds. Heat a large frying pan with 1 tsp oil on medium heat. Add the onion and cook for 5 mins, until softened. Meanwhile, finely chop or crush the garlic.
- Add the garlic and potatoes to the pan. Cook for 10 mins, until the potatoes soften. Stir through the cream, nutritional yeast and a generous pinch of nutmeg. Season to taste and simmer for 2 mins. Transfer the potato mixture to a medium ovenproof dish and bake for 18-20 mins, until golden and bubbling.
- Make the stuffed mushrooms. Roughly chop the walnuts, then place into a small bowl with the pesto and 1 tsp olive oil. Season to taste and mix. Place the mushrooms on a lined baking tray, stalk-side up, and stuff the pesto mix around the stalks. Roast for 10-12 mins, until soft and golden.
- Bring a saucepan filled with hot water to a boil. Trim the green beans, then add to the saucepan. Boil for 2-3 mins, until cooked. Drain, and season to taste.
- Serve the pesto-stuffed mushrooms with the dauphinoise and green beans.
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