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Pesto and Mozzarella Mushrooms
Kathie Clane

Pesto and Mozzarella Mushrooms

A delicious blend of pesto, mozzarella, and mushrooms baked to perfection—perfect as an appetizer or side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Uncategorized
Cuisine: Italian
Calories: 267
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Clean the mushrooms by wiping them gently with a damp cloth. Remove the stems carefully to create space for the stuffing.
  3. In a small bowl, combine the pesto with shredded mozzarella. Stir until well mixed.
  4. Stuff each mushroom cap with the pesto and mozzarella mixture, packing it in lightly but generously.
  5. 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.
  6. Bake for 12-15 minutes, or until the mushrooms are tender and the cheese is melted and slightly golden.
  7. 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.