Cheese and Pesto Stuffed Mushrooms
Elevate your appetizer game with these irresistible Cheese and Pesto Stuffed Mushrooms, a perfect marriage of creamy, garlicky, and herbaceous flavors. Juicy large button mushroom caps are filled with a decadent mixture of cream cheese, homemade or store-bought pesto, and savory Parmesan, then topped with a crispy layer of panko breadcrumbs for an enticing crunch. The addition of sautéed mushroom stems and a hint of garlic adds depth, while a sprinkle of fresh parsley provides the finishing touch. Ready in just 35 minutes, these easy-to-make stuffed mushrooms are ideal for dinner parties, gatherings, or an indulgent snack. Serve them hot and watch them disappear in minutes! Keywords: stuffed mushrooms, cheese-stuffed mushrooms, pesto mushrooms, party appetizer, quick appetizers.
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Recipe Information
Ingredients
- 12 pieces Large button mushrooms
- 4 oz Cream cheese, softened
- 2 tbsp Pesto sauce
- 0.25 cup Grated Parmesan cheese
- 2 tbsp Panko breadcrumbs
- 1 tbsp Olive oil
- 1 clove Garlic, minced
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Gently clean the mushrooms by wiping them with a damp paper towel. Remove the stems and set the caps aside. Finely chop the stems and set them aside as well.
In a medium bowl, combine the softened cream cheese, pesto sauce, grated Parmesan cheese, and minced garlic. Mix until smooth and well combined. Season with salt and black pepper to taste.
In a skillet, heat the olive oil over medium heat. Add the chopped mushroom stems and sauté for 3-4 minutes until softened. Allow them to cool slightly, then mix them into the cream cheese mixture.
Spoon the cheese and pesto mixture generously into each mushroom cap, filling them to the top.
Sprinkle panko breadcrumbs evenly over the filled mushrooms for a crunchy topping.
Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.
Remove from the oven and let them cool for a couple of minutes. Garnish with chopped fresh parsley before serving.
Serve warm and enjoy your cheesy and pesto-stuffed mushrooms!
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 1712 mg | 74% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 9.5 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 420 mg | 32% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
