Cheese and Pesto-Stuffed Mushrooms

"I love to make these! Especially for parties and potlucks, but then I usually make this recipe times at least 3, they disappear FAST!"
photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
Ready In:




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

Questions & Replies

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  1. -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! :)
  2. cookerbaker
    What a great side dish, appetizer, anytime dish. I didn't have ricotta and used whipped cottage cheese and greek yogurt instead.
  3. LAURIE W.
    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.
  4. foxysnana
    I cut the filling in half, and still had 12 large mushrooms full of the cheese mixture. I also added a couple of garlic gloves, because it's all better with garlic. Easy to put together, flavor was great, will definitely save this one to do again.
    Thank you for posting Wildflour! These were delicious. They were pretty easy to make although it took me more that 10 minutes preparation. There was a lot of "stuffing" left over so I could make two cookie sheets full and I'll make another batch tomorrow. Very yummy. Everyone enjoyed. Best right out of the oven for sharpest flavors. Enjoy them they are great. ChefDLH


  1. Probably This
    This recipe was great. One tweak I made was to finish these off in the broiler for 3 minutes after baking to make the tops a bit crispy. I'd definitely recommend doing this as it adds some texture and looks quite nice too!


Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ !
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