Pesto Stuffed Mushrooms That Disappear in Minutes
You want a party trick that doubles as dinner? This is it. Pesto Stuffed Mushrooms are the kind of snack that makes people suspicious you hired a chef.
They’re fast, low-effort, and taste like luxury—herby, garlicky, cheesy, and juicy. The filling melts into the caps, the tops get golden, and you get credit for being a culinary genius. Fair trade, right?
The Magic in This Recipe
Pesto brings punchy basil, garlic, and Parmesan in one spoonful—aka built-in flavor.
Mushrooms act like little cups, trapping all that savory goodness and turning tender in the oven. A touch of mozzarella gives it that gooey, Instagram-worthy pull. And breadcrumbs?
They add the crunch so it doesn’t feel like baby food. It’s texture, taste, and aroma all peaking at the same time.
Pesto Stuffed Mushrooms That Disappear in Minutes
Course: Appetizers6
servings15
minutes18
minutes120
kcalIngredients
24–30 medium white or cremini mushrooms, stems removed and reserved
1/2 cup basil pesto (store-bought or homemade)
1/2 cup finely chopped mushroom stems
2 cloves garlic, minced
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1/4 cup panko breadcrumbs
2 tablespoons olive oil, divided
1 tablespoon lemon juice (optional but brightens flavors)
Pinch of red pepper flakes (optional)
Salt and black pepper, to taste
Fresh parsley or basil, chopped, for garnish
Step-by-Step Instructions
- ChatGPT said:
- Preheat and prep. Set oven to 400ºF (205ºC). Line a baking sheet with parchment. Wipe mushrooms clean with a damp towel; twist out stems and finely chop them.
- Sauté the stems. Heat 1 tablespoon olive oil in a skillet over medium. Add chopped stems and a pinch of salt; cook 3–4 minutes until moisture releases. Stir in garlic for 30 seconds. Cool slightly.
- Build the filling. In a bowl, mix pesto, sautéed stems, mozzarella, Parmesan, red pepper flakes, and lemon juice. Season with pepper. If too loose, add a spoon of panko to tighten.
- Season the caps. Toss mushroom caps with 1 tablespoon olive oil, a tiny pinch of salt, and black pepper. Arrange cavity-side up on the sheet.
- Stuff generously. Spoon filling into each cap, slightly mounded. Sprinkle panko over the tops for crunch.
- Bake. Roast 18–20 minutes until mushrooms are tender and tops are golden. If needed, broil 1 minute for extra color (watch closely).
- Finish. Rest 3 minutes. Garnish with chopped parsley or basil. Serve hot while the cheese is still in “melt mode.”
How to Store
- Fridge: Cool completely, then store in an airtight container for up to 3 days.
- Reheat: 350°F (175°C) for 8–10 minutes until warmed through. Air fryer works great—5–6 minutes at 350°F.
- Freeze: Best to freeze unbaked, stuffed caps on a tray, then bag for up to 2 months.
Bake from frozen at 375°F (190°C) for 22–25 minutes.
Why This is Good for You
Mushrooms bring umami plus B vitamins and antioxidants with minimal calories. Pesto supplies heart-friendly fats from olive oil and pine nuts, plus anti-inflammatory compounds from basil and garlic. Cheese adds protein and calcium, keeping these bites more filling than your average appetizer.
You’re basically gaming the snack system for better macros—no complaints.
Nutrition Stats
Per 4 stuffed mushrooms (estimate):
- Calories: ~120
- Protein: ~6 g
- Carbs: ~8 g
- Fat: ~7 g
- Fiber: ~2 g
- Sodium: ~230–300 mg (varies with pesto and cheese)
Numbers will vary based on mushroom size, your pesto brand, and how heavy your cheese hand gets (we see you).
Things to Be Careful About
- Waterlogged mushrooms: Don’t soak them. Wipe clean only. Excess moisture = soggy results.
- Salt creep: Pesto and Parmesan are salty.
Taste the filling before adding extra salt.
- Greasy tops: Too much oil in pesto plus added oil can pool. Go light on the mushroom toss.
- Undercooked centers: If caps are large, add 2–3 minutes or pre-roast the empty caps for 5 minutes.
- Allergens: Nuts in pesto, dairy in cheese. See variations for swaps.
Different Ways to Make This
- Dairy-Free: Use vegan pesto and dairy-free mozzarella/Parmesan.
Add extra panko for structure.
- Keto-Friendly: Skip the panko or use crushed pork rinds/almond flour for crunch.
- Protein Boost: Fold in finely chopped cooked chicken sausage or crumbled tofu.
- Spinach Pesto: Swap half the basil for spinach to lighten the flavor and cost (FYI, it’s still green and gorgeous).
- Mega Caps: Use portobellos as a side dish. Bake 5–8 minutes longer and slice to serve.
- Sun-Dried Tomato Twist: Add 2 tablespoons chopped sun-dried tomatoes for sweet-tangy pops.
- Lemon Zing: Finish with lemon zest after baking for a bright high note.
FAQ
Can I use store-bought pesto?
Yes. Choose a high-quality pesto with olive oil listed early in the ingredients.
If it tastes sharp or oily, add a squeeze of lemon and a spoon of Parmesan to balance.
How do I keep them from getting soggy?
Avoid washing mushrooms under running water, don’t over-oil, and bake on high heat. A brief pre-roast of empty caps also helps drive off moisture.
What mushrooms work best?
Cremini (baby bellas) hold up well and have deeper flavor. White button mushrooms work too, and portobellos are great for a “knife-and-fork” version.
Can I make them ahead?
Assemble up to 24 hours in advance, cover, and refrigerate.
Bake just before serving. If the filling looks wet, sprinkle a little panko on top before it goes in the oven.
Is there a nut-free option?
Use nut-free pesto made with pumpkin seeds, sunflower seeds, or simply skip the nuts. Texture stays nice if you add a touch more Parmesan or panko.
What can I serve them with?
Great with sparkling water or prosecco, a crisp salad, grilled chicken, or a charcuterie spread.
They also crush it at game day next to wings—balance, right?
The Bottom Line
Pesto Stuffed Mushrooms deliver big-restaurant flavor with weeknight effort. They’re fast, adaptable, and impressive enough to make you look like you planned ahead—even if you didn’t.
Keep mushrooms, pesto, and cheese on hand and you’ve basically unlocked a cheat code for entertaining.
Make a tray, watch them vanish, then pretend it was hard.
