Pesto and Mozzarella Stuffed Mushrooms
These irresistible stuffed mushrooms are bursting with homemade-style basil pesto, silky ricotta, fresh garlic, pine nuts, and pockets of melted mozzarella. Baked until the cheese is golden and bubbly, they deliver an explosion of authentic Italian flavor in a naturally low-carb, gluten-free package that’s perfect for parties or elegant dinners.
Why You’ll Love This Recipe
This is the stuffed mushroom that makes people close their eyes and moan. The aromatic basil pesto meets creamy ricotta and stretchy mozzarella in the most perfect marriage, while the meaty mushroom caps soak up every drop of garlicky goodness. It’s fancy restaurant quality using pantry staples, comes together in under 40 minutes, and works as an impressive appetizer, side dish, or vegetarian main. Even pesto skeptics beg for seconds.
Pesto and Mozzarella Stuffed Mushrooms
Juicy cremini mushrooms overflowing with vibrant basil pesto, creamy ricotta, and gooey mozzarella – Italian heaven in every bite!
Ingredients
- 24 very large cremini mushrooms (2–2.5 inches wide), stems removed
- ¾ cup fresh basil pesto (homemade or best-quality store-bought)
- ¾ cup whole-milk ricotta cheese
- 8 oz fresh mozzarella, cut into ¼-inch cubes (about 1½ cups)
- ⅓ cup freshly grated Parmesan (divided)
- ¼ cup pine nuts, toasted (divided)
- 2 cloves garlic, minced
- ½ teaspoon salt & freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- Extra basil leaves for garnish
Instructions
- Preheat your oven to 390°F (200°C) and line a large rimmed baking sheet with parchment paper. Trust me – this temperature gives the perfect golden top!
- Gently twist the stems out of each mushroom. Using a small spoon, carefully scrape out the dark gills and a little extra flesh to create a generous cavity (save stems for soup stock!). Lightly brush the outside of each cap with olive oil and place hollow-side up on the baking sheet.
- Bake the empty mushroom caps for exactly 10 minutes. This step removes excess moisture so your filling stays creamy and concentrated. While they bake, prepare the filling.
- In a medium bowl, combine the basil pesto, ricotta, minced garlic, half the toasted pine nuts, ¼ cup of the Parmesan, salt, and plenty of black pepper. Mix until completely smooth and vibrant green – this is your flavor bomb!
- Remove mushrooms from the oven. Carefully tilt each cap to pour out any collected liquid, then pat the insides dry with a paper towel. Your mushrooms are now perfectly prepped!
- Place 2–3 small cubes of fresh mozzarella in the bottom of each mushroom cap – these will melt into glorious cheese pockets.
- Spoon a generous 1–1½ tablespoons of the pesto-ricotta mixture on top of the mozzarella, pressing gently to fill every nook and creating a slight mound. Don’t be shy – really pack it in!
- Nestle one more mozzarella cube on top of the pesto filling in each mushroom (this creates that gorgeous melted cap). Sprinkle the remaining Parmesan and toasted pine nuts over all the mushrooms.
- Bake for 12 minutes until the mushrooms are tender and the filling is bubbling. Switch the oven to broil (high) and broil 1–2 minutes, watching like a hawk, until the cheese is golden-brown and blistered in spots.
- Remove from oven and let rest 7 full minutes (this is crucial – the filling will set and won’t burn anyone’s mouth). Arrange on a platter, drizzle with a thread of good olive oil, scatter tiny basil leaves or chiffonade, and serve warm. Prepare for complete silence followed by “Can I have the recipe?!”
Notes
Naturally low-carb (≈3g net carbs per mushroom) and gluten-free. Can be fully assembled (up to step 8) 24 hours ahead – cover tightly and refrigerate until ready to bake. The pesto flavor actually improves after a few hours!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 385Total Fat 29gSaturated Fat 14gUnsaturated Fat 15gCholesterol 73mgSodium 784mgCarbohydrates 10gFiber 3gSugar 2gProtein 24g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Use the largest cremini you can find (2–2.5 inches wide) for maximum filling capacity.
- Pre-bake the mushroom caps 10 minutes – this is non-negotiable for preventing watery filling.
- Make your own pesto if possible (recipe included below) – store-bought works, but homemade is life-changing.
- Use fresh mozzarella (the kind in water) cut into small cubes rather than shredded – you get glorious melty pockets.
- Press the filling firmly into the caps and mound it high – mushrooms shrink slightly.
- Broil the last 2 minutes for that pizzeria-style blistered cheese top.
- Let rest 5–7 minutes before serving – the filling will be molten lava straight from the oven.
Ingredients Notes
- Cremini mushrooms – superior flavor and texture over white buttons; baby portobellos work too.
- Fresh basil pesto – the brighter and greener, the better; homemade gives unmatched vibrancy.
- Whole-milk ricotta – provides creaminess and structure; skim ricotta gets watery.
- Fresh mozzarella – cut into ¼-inch cubes so you get gooey cheese pulls in every bite.
- Pine nuts – toasted for nutty depth; classic in pesto and add crunch on top.
- Parmesan – freshly grated for sharp, salty finish and golden crust.
- Garlic – because pesto without garlic is just sad green sauce.
Variations and Substitutions
- Sun-dried tomato pesto version: Swap basil pesto for sun-dried tomato pesto + add chopped artichokes.
- Vegan: Use cashew ricotta, vegan mozzarella, and nutritional yeast instead of Parmesan.
- Meat-lover: Add cooked Italian sausage crumbles or crispy pancetta to the filling.
- Truffle upgrade: Drizzle white truffle oil after baking.
- Spinach boost: Wilt 2 cups fresh spinach and fold into the ricotta mixture.
- Mini version: Use baby bella mushrooms and reduce bake time by 5 minutes for passed appetizers.
Storage Options
- Fridge: Cool completely, store in airtight container up to 4 days.
- Reheat: 350°F (175°C) oven for 10–12 minutes or air-fryer 340°F for 6–8 minutes – never microwave (makes them rubbery).
- Freezer: Freeze unbaked or fully baked up to 2 months. Bake from frozen at 375°F for 25–28 minutes.
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