Cheese and Pesto-Stuffed Mushrooms

Name: Cheese and Pesto-Stuffed Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 8 large fresh stuffing button mushrooms; 1 tablespoon olive oil, more if needed; 2 cups ricotta cheese; 3/4 cup grated parmesan cheese; 3/4 cup shredded mozzarella cheese; 4 tablespoons jarred basil pesto

Submitted 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!"

Download

photo by Probably This

Ready In:: 40mins
Ingredients:: 6
Serves:: 8

ingredients

8 large fresh stuffing button mushrooms
1 tablespoon olive oil, more if needed
2 cups ricotta cheese
³⁄₄ cup grated parmesan cheese
³⁄₄ cup shredded mozzarella cheese
4 tablespoons jarred basil pesto

directions

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

Got a question? Share it with the community!

Reviews

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! :)

-Sylvie-
What a great side dish, appetizer, anytime dish. I didn't have ricotta and used whipped cottage cheese and greek yogurt instead.

cookerbaker
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.

LAURIE W.
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.

foxysnana
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

CHEFDLH

see 7 more reviews

Tweaks

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!

Probably This

RECIPE SUBMITTED BY

Wildflour

Forked River, 0

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 @ wildflourskitchen.com !

View Full Profile