Best 4 Pesto Stuffed Mushrooms Recipes

If you're looking for a delectable appetizer or side dish that will wow your guests, look no further than pesto stuffed mushrooms. These savory bites are made with fresh mushrooms, a flavorful pesto filling, and a sprinkle of cheese. The combination of flavors and textures is sure to tantalize your taste buds and leave you craving more. Plus, they're incredibly easy to make and can be prepared in just a few minutes. So, gather your ingredients and get ready to create a culinary masterpiece.

Let's cook with our recipes!

PESTO-STUFFED MUSHROOMS

Pesto-Stuffed Mushrooms image

Provided by Food Network

Time 45m

Yield 24 servings

Number Of Ingredients 9

Ingredients

No-stick cooking spray, Pam®
24 large fresh mushrooms, 11/2 to 2 inches in diameter
1/4 cup extra virgin olive oil
1 cup San Francisco sourdough stuffing mix, Stovetop®
1/2 cup boiling water
1 cup ricotta cheese
3/4 cup shredded mozzarella cheese, Sargento®
2 tablespoons pesto, Classico®
2 teaspoons garlic blend, Gourmet Garden®

Steps:

1. Preheat oven to 375 degrees F. Coat a rimmed baking pan with cooking spray; set aside. Wipe mushrooms clean with paper towels; remove stems and discard. Brush inside and outside with olive oil.
2. In a medium bowl, combine stuffing mix and the boiling water. Cover and let stand for 5 minutes or until slightly softened. Stir in ricotta, mozzarella, 2 tablespoons of Parmesan cheese, pesto and garlic. Spoon stuffing mixture into mushroom caps. Place caps on prepared baking sheet. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake for 20 to 25 minutes or until golden brown.
Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee Copyright 2009 SLSH Enterprises, Inc.

CHEESE AND PESTO-STUFFED MUSHROOMS

Cheese and Pesto-Stuffed Mushrooms image

I love to make these! Especially for parties and potlucks, but then I usually make this recipe times at least 3, they disappear FAST!

Provided by Wildflour

Categories High In...

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

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

Steps:

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.

DEHYDRATOR PESTO-STUFFED MUSHROOMS

Dehydrator Pesto-Stuffed Mushrooms image

Served warm out of the dehydrator, these are heavenly! These taste like a soft breaded, cooked, stuffed mushroom.

Provided by TxGriffLover

Categories Vegetable

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

14 button mushrooms, washed and stemmed (or more)
1 cup walnuts
1/2 cup pine nuts
1/2 cup olive oil
2 cups fresh basil
3 garlic cloves
1/2 teaspoon salt

Steps:

Place mushroom caps top side down on a plate.
Blend all stuffing ingredients in a food processor until smooth.
Scoop a small amount of stuffing into each mushroom cap.
Dehydrate at 105 degrees for 5-6 hours or until soft.

STUFFED MUSHROOMS WITH PESTO SAUCE

STUFFED MUSHROOMS WITH PESTO SAUCE image

Categories Mushroom

Number Of Ingredients 9

Ingredients

Ingredients:
4 cups cremini mushrooms (medium to large stems)
or 4 large portobello mushrooms)
For the Pesto Sauce filling:
1 - 2 cups fresh basil
1 cup extra virgin olive oil
1 - 1 ½ cups raw pistachios (optional: soaked for 4 hours)
4 cloves garlic
1 tsp Himalayan salt

Steps:

Begin by preparing the Pesto Sauce in a high powered blender. First combine the basil, olive oil, garlic and salt. Blend on high until a green basil emulsion forms. Add in the nuts and continue blending on high until well combined. Pesto will keep for up to 14 days in the refrigerator. Makes 2 cups _________________________________ In a medium-size bowl, toss the mushrooms (after de-stemming and wiping clean with a damp cloth) with a little olive oil until lightly coated. Then on a covered dehydrator tray, arrange mushrooms concave side up, so that they are barely touching one another. Fill mushroom caps evenly with filling. Dehydrate at 11

Tips:

Choose medium-sized, firm mushrooms with intact stems.
Gently clean the mushrooms with a damp paper towel or brush to remove dirt. Do not rinse them under water, as this can make them soggy.
Remove the stems from the mushrooms and finely chop them. This will add extra flavor to the stuffing.
Use fresh herbs and nuts in your pesto. This will give it the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount you use by half.
Use a food processor or mortar and pestle to make the pesto. This will help to create a smooth and flavorful sauce.
Stuff the mushrooms loosely. Overstuffing them can make them difficult to eat.
Bake the mushrooms at a high temperature for a short amount of time. This will help to keep them tender and juicy.
Serve the mushrooms immediately, while they are still hot.

Conclusion:

Pesto-stuffed mushrooms are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they are also a great way to use up leftover pesto. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your guests.