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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Spoon the cheese and pesto mixture generously into each mushroom cap, filling them to the top.
Step 6
Sprinkle panko breadcrumbs evenly over the filled mushrooms for a crunchy topping.
Step 7
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.
Step 8
Remove from the oven and let them cool for a couple of minutes. Garnish with chopped fresh parsley before serving.
Step 9
Serve warm and enjoy your cheesy and pesto-stuffed mushrooms!
Nutrition Facts
| Serving size | (413.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 895.1 |
| Total Fat 79.7g | 0% |
| Saturated Fat 33.6g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 150.7mg | 0% |
| Sodium 1711.5mg | 0% |
| Total Carbohydrate 26.6g | 0% |
| Dietary Fiber 3.2g | 0% |
| Total Sugars 9.5g | |
| Protein 26.8g | 0% |
| Vitamin D 16.4IU | 0% |
| Calcium 420.1mg | 0% |
| Iron 3.0mg | 0% |
| Potassium 886.5mg | 0% |
Source of Calories