Cheese and Pesto-Stuffed Mushrooms

READY IN: 40mins
Recipe by Wildflour

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

Top Review by -Sylvie-

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! :)

Ingredients Nutrition


  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.

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