Creamy Pesto Stuffed Mushrooms

This recipe is a Shawna original...I try lots of ways to change up the typical stuffed mushroom recipe and these were flavorful, creamy and delicious! It was a great way to use up some pesto from the giant batch I made! Of course, Paul is always a willing guinea pig!

I would change up this recipe a little bit...I would add in Italian bread crumbs to make the filling more stable. I forgot that the mushrooms would release liquid while cooking, so they came out just a little watery...I think the addition of bread crumbs would help tighten it all up while it cooked!

Creamy Pesto Stuffed Mushrooms
Recipe courtesy of me

  • Button mushrooms, wiped clean, stems removed & reserved
  • 1/2 brick of cream cheese, softened
  • 3 Tbs. fresh Pesto sauce
  • 1/4 cup Parmesan cheese
  • *In the future, I would recommend adding 1/2 cup or so of bread crumbs here*
  • Salt & Pepper to taste
  • Goat cheese to top
  • Preheat oven to 350 degrees.
  • Mix cream cheese, pesto, parmesan cheese, *bread crumbs*, salt & pepper in a small bowl.
  • Using a spoon or scoop, fill each mushroom with a scoop of cream cheese Pesto filling.
  • Set each mushroom on a baking sheet that has been drizzled with olive oil.
  • Slice a small piece of goat cheese (YUM) and set on top of each mushroom.
  • Pop in oven and cook for 10-12 minutes until hot.


Joelen said...

What a great idea to stuff mushrooms with pesto!

Colleen said...

Hi Shawna! Thanks for visiting my blog! I love stuffed mushrooms and this looks like a GREAT recipe! I have starred them and have to try them soon!

Carrie said...

Stuff mushrooms wow they look delish!


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