Pesto Stuffed Mushrooms Recipe
Delicious bite-sized pesto stuffed mushrooms recipe made with creamy cheese, basil pesto, and garlic. Perfect as a vegetarian appetizer or party snack.
Print Pin Servings: 24 stuffed mushrooms
Calories: 55kcal
Cost: $10
Equipment
- 1 Baking sheet Lined with parchment paper
- 1 Mixing bowl Large size
- 1 Sharp knife For chopping stems & garlic
- 1 Cutting board
- 1 Spoon or scoop For stuffing mushrooms
- 1 Parchment paper Optional, for easy cleanup
- 1 Food processor Optional, for chopping stems & mixing filling
Ingredients
- 24 large button mushrooms stems removed & chopped
- ½ cup basil pesto store-bought or homemade
- ½ cup cream cheese softened
- ¾ cup parmesan cheese grated
- ½ cup mozzarella cheese shredded
- 3 cloves garlic minced
- 2 tablespoon pine nuts chopped
- ¼ cup fresh basil leaves chopped
- 2 tablespoon olive oil for brushing
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 tablespoon panko breadcrumbs optional, for crunch
Instructions
- Preheat oven to 375°F (190°C) and prepare baking sheet with parchment.
- Clean mushrooms, remove stems, chop stems finely.
- Brush mushroom caps with olive oil, arrange cavity-side up.
- Mix cream cheese, pesto, garlic, stems, parmesan, pine nuts, basil, salt & pepper until smooth.
- Stuff mushroom caps with filling, top with parmesan, mozzarella, and breadcrumbs if using.
- Bake 18–22 minutes until mushrooms are tender and cheese is golden.
- Cool 3–5 minutes, garnish with basil, serve warm.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 25g | Calories: 55kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 100mg | Potassium: 90mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 0.3mg