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stuffed mushrooms on plate

Simple Pesto Stuffed Mushrooms

  • Author: Maggie
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 21 mushrooms
  • Category: appetizers
  • Method: baking
  • Cuisine: Italian

Description

Simple pesto stuffed mushrooms – a quick and easy holiday appetizer that can be ready in under 30 minutes. If you like Italian flavors, these simple pesto stuffed mushrooms are the perfect party dish! | Mealswithmaggie.com


Ingredients

16 ounces of baby portobello mushrooms

3 cloves garlic, diced

1 shallot, diced (about 2 tablespoons)

1/4 cup breadcrumbs

1/2 cup part-skim ricotta cheese

1/4 cup pesto

1/4 tsp salt

2 tbsp Extra virgin olive oil + more for brushing mushrooms


Instructions

  1. Preheat oven to 400F and prepare a lined baking sheet or spray with oil and set aside.
  2. Wipe mushrooms with a damp cloth and remove stems. Dice mushroom stems and sauté with 1 tablespoon olive oil over medium heat to remove any moisture.
  3. Once the mushrooms stems have released moisture (they will look smaller), add in garlic and shallot being careful not to burn over medium high heat.
  4. When garlic and shallot are fragrant, add in breadcrumbs and turn heat down to low. Toast breadcrumb and mushroom stem mixture for 1-2 minutes.
  5. In a separate bowl, combine ricotta, pesto and salt. Add in breadcrumb mixture and mix to combine.
  6. Brush or spray mushrooms with olive oil or cooking oil on baking sheet. Fill with pesto breadcrumb mixture until each mushroom is filled.
  7. Bake mushrooms at 400F for 20 minutes.
  8. Remove from oven and let rest for 5 minutes before eating.

Notes

I used whole wheat breadcrumbs and it turned out great!

This recipe yields about 21 mushrooms, but you should have some filling left over.

Option to garnish with parsley or parmesan!

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