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PESTO AND SUN-DRIED TOMATO STUFFED MUSHROOMS

These Pesto and Sun-Dried Tomato Stuffed Mushrooms are a flavorful and elegant appetizer. They combine earthy mushrooms with the rich flavors of pesto and sun-dried tomatoes for a delightful bite-sized treat.

Prep Time
15 mins
Cook Time
15 mins
Servings: 6 people
Calories: 120 kcal
Course: Appetizer
Cuisine: Mediterranean

Ingredients

  • 18-20 large white or cremini mushrooms
  • ¼ cup sun-dried tomatoes, finely chopped
  • ¼ cup basil pesto
  • ½ cup cream cheese, softened
  • ¼ cup grated Parmesan cheese
  • ¼ cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • salt and pepper to taste
  • Fresh basil, chopped (for garnish)

Instructions

Prepare the Mushrooms:
    Cup of Yum
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
  2. Clean the mushrooms and remove the stems. Set the caps aside and finely chop the stems.
Make the Filling:
  1. In a medium skillet, heat the olive oil over medium heat.
  2. Add the chopped mushroom stems and minced garlic, and sauté until softened, about 3-4 minutes.
  3. In a mixing bowl, combine the sautéed mushroom stems, finely chopped sun-dried tomatoes, basil pesto, cream cheese, grated Parmesan cheese, panko breadcrumbs, salt, and pepper. Mix until well combined.
Stuff the Mushrooms:
  1. Spoon the filling into each mushroom cap, pressing it down slightly to fill the cavity.
Bake the Mushrooms:
  1. Arrange the stuffed mushrooms on the prepared baking sheet.
  2. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
Serve:
  1. Garnish the stuffed mushrooms with chopped fresh basil.
  2. Serve warm and enjoy your Pesto and Sun-Dried Tomato Stuffed Mushrooms!

Notes

  • Cheese Variations: Feel free to use goat cheese or feta cheese in place of cream cheese for a different flavor.
  • Nut-Free Option: Use a nut-free pesto if you have nut allergies.
  • Make-Ahead: The stuffed mushrooms can be assembled ahead of time and stored in the refrigerator. Bake just before serving.
  • Leftovers: Store any leftover stuffed mushrooms in an airtight container in the refrigerator. Reheat in the oven or microwave before serving.
  • Cheese Variations: Feel free to use goat cheese or feta cheese in place of cream cheese for a different flavor.
  • Nut-Free Option: Use a nut-free pesto if you have nut allergies.
  • Make-Ahead: The stuffed mushrooms can be assembled ahead of time and stored in the refrigerator. Bake just before serving.
  • Leftovers: Store any leftover stuffed mushrooms in an airtight container in the refrigerator. Reheat in the oven or microwave before serving.

Nutrition Information

Calories 120kcal (6%) Carbohydrates 8g (3%) Protein 4g (8%) Fat 8g (12%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 120

% Daily Value*

Calories 120kcal 6%
Carbohydrates 8g 3%
Protein 4g 8%
Fat 8g 12%

* Percent Daily Values are based on a 2,000 calorie diet.