Name: Pesto and Mozzarella Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 12 large button mushrooms, stems removed; ½ cup pesto (homemade or store-bought); 1 cup fresh mozzarella, shredded; 2 tbsp olive oil; Salt and pepper to taste; Fresh basil leaves for garnish (optional)

These Pesto and Mozzarella Mushrooms are a delicious and flavorful appetizer or side dish that combines earthy mushrooms with creamy mozzarella and fragrant pesto. Roasted to perfection, they offer a rich taste experience, ideal for parties or family dinners. Simple yet satisfying, they are sure to impress every guest!

Recipe Tips and Tricks:

Use fresh, plump mushrooms for the best flavor and texture.
Adjust pesto quantity to your preference for a stronger or milder taste.
If you want a crispy top, place the mushrooms under the broiler for the last minute of cooking.
For added flavor, sprinkle some grated Parmesan over the top before serving.

Why You’ll Love This Recipe:

These Pesto and Mozzarella Mushrooms are perfect for anyone who loves bold, fresh flavors. The combination of pesto’s herby richness with gooey mozzarella and earthy mushrooms creates an unforgettable bite. They’re quick and easy to prepare, making them an ideal weeknight meal or a delightful party snack. Whether you’re a fan of Italian cuisine or just looking for a light but flavorful dish, this recipe will satisfy your cravings. It’s also customizable, so you can adjust the pesto or cheese to your taste. The dish is both comforting and elegant, making it a crowd-pleaser for any occasion.

Yield: serves 4

Pesto and Mozzarella Mushrooms

A delicious blend of pesto, mozzarella, and mushrooms baked to perfection—perfect as an appetizer or side dish.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

12 large button mushrooms, stems removed
½ cup pesto (homemade or store-bought)
1 cup fresh mozzarella, shredded
2 tbsp olive oil
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).
Clean the mushrooms by wiping them gently with a damp cloth. Remove the stems carefully to create space for the stuffing.
In a small bowl, combine the pesto with shredded mozzarella. Stir until well mixed.
Stuff each mushroom cap with the pesto and mozzarella mixture, packing it in lightly but generously.
Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle with olive oil and season with a pinch of salt and pepper.
Bake for 12-15 minutes, or until the mushrooms are tender and the cheese is melted and slightly golden.
Garnish with fresh basil leaves if desired, and serve immediately.

Notes

For a more intense flavor, roast the mushroom stems with a little olive oil and garlic and add them to the pesto mixture. If you prefer a crunchier topping, try sprinkling breadcrumbs over the stuffed mushrooms before baking.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 267Total Fat 23gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 16gCholesterol 14mgSodium 411mgCarbohydrates 7gFiber 1gSugar 3gProtein 9g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Mushrooms: Button mushrooms are ideal for this recipe due to their mild flavor and firm texture, but you can experiment with other varieties like cremini or portobello for different tastes.
Pesto: You can use homemade or store-bought pesto. If using store-bought, choose one with minimal preservatives and a fresh flavor. Homemade pesto can be made with basil, pine nuts, garlic, Parmesan, and olive oil for an authentic taste.
Mozzarella: Fresh mozzarella is recommended for a creamy, melt-in-your-mouth texture. Shredded mozzarella can also be used, but fresh will yield the best results.
Olive Oil: A good quality extra virgin olive oil will enhance the overall flavor of the dish.

Variations and Substitutions:

Cheese Options: Swap mozzarella for goat cheese, ricotta, or even a sharp cheddar for a different flavor profile.
Pesto Variations: Try sun-dried tomato pesto or arugula pesto for a twist on the traditional basil pesto.
Mushroom Alternatives: If you’re not a fan of mushrooms, this recipe can be adapted for zucchini slices or eggplant rounds, offering a similar texture and flavor.
Vegan Version: For a vegan option, use plant-based cheese and a dairy-free pesto made from nutritional yeast and nuts instead of Parmesan.
Add-ins: You can add roasted pine nuts, fresh herbs, or a drizzle of balsamic glaze to elevate the dish further.

Storage Options:

Leftovers can be stored in an airtight container in the fridge for up to 2 days. The mushrooms may lose some of their texture after being stored, so it’s best to enjoy them fresh. Reheat in the oven or microwave before serving. If freezing, it’s recommended to freeze the pesto separately and assemble the dish when you’re ready to bake.