Creamy Pesto-Stuffed Mushrooms – a delicious recipe with mushrooms, cream cheese, basil pesto, Parmesan cheese, mozzarella cheese. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat the oven to 375u00b0 F.
2
Line a square baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
3
Carefully remove the stems from the mushrooms and discard or save for an alternative use.
4
Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
5
Place the cream cheese, pesto sauce, and Parmesan cheese in a mixing bowl.
6
Beat with a hand mixer on medium speed until the mixture is smooth and creamy.
7
Using a small spoon, fill each mushroom with a scant Tablespoon of the pesto cream cheese.
8
Top each mushroom with a heaping teaspoon of shredded mozzarella cheese.
9
Transfer the baking pan to the preheated oven.
10
Bake for 20-23 minutes, until the mushrooms have released some of their juices and the cheese is bubbly and golden brown.
11
Remove the pan from the oven. Allow the mushrooms to cool for 5-10 minutes before plating and serving.
243
kcal
Calories
15
g
Fat
12
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 12 cremini mushrooms large, 4 ounces cream cheese softened, 6 tablespoons basil pesto, 1/3 cup grated Parmesan cheese, and more.
Yes, Creamy Pesto-Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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