Cheese and Pesto-Stuffed Mushrooms

Total Time
Prep 10 mins
Cook 30 mins

I love to make these! Especially for parties and potlucks, but then I usually make this recipe times at least 3, they disappear FAST!


  1. Preheat oven to 375•.
  2. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
  3. In a medium-size mixing bowl, combine cheeses and pesto,*reserving 1/4 cup parmesan cheese for later.
  4. Stuff the cheese-pesto mixture into the mushroom caps.
  5. Arrange the caps on a cookie sheet.
  6. Sprinkle the mushrooms with the reserved parmesan cheese.
  7. Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
  8. *Oryou can make lots of small ones if desired.
Most Helpful

I served these with pesto tortellini and grilled salmon, as a side dish, rather than appetizer. They have a nice flavour and the ricotta makes them very creamy. I probably wouldn't hollow them out next time and just pile the stuffing on top, as they went very flat in the oven, which I assume was because of taking the whole stem and gills out. Thanks for sharing! :)

-Sylvie- July 22, 2005

What a great side dish, appetizer, anytime dish. I didn't have ricotta and used whipped cottage cheese and greek yogurt instead.

cookerbaker April 13, 2014

Love the 'shrooms. I am a pesto lover and am always looking for new pesto recipes. I used portabello mushrooms. (as they are my favorite) I wasn't sure about the ricotta with everything else but it was perfect. I too added a little bit of sea salt. Will be making again for Christmas Eve.

shadowgirl... December 12, 2011