Best 4 Pesto Stuffed Mushrooms Recipes
Indulge in a delectable journey of flavors with our exquisite Pesto Stuffed Mushrooms! These culinary gems are a symphony of savory and earthy notes, made with plump, tender mushrooms filled with a vibrant and aromatic pesto filling. We've curated a collection of diverse recipes to suit every taste, from a classic basil pesto to a zesty sun-dried tomato pesto, a creamy goat cheese pesto, and even a unique roasted red pepper pesto. Whether you're seeking a quick and easy appetizer or a hearty vegetarian main course, our Pesto Stuffed Mushrooms will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
PESTO-STUFFED MUSHROOMS
Provided by Food Network
Time 45m
Yield 24 servings
Number Of Ingredients 9
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
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
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
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
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
Categories Mushroom
Number Of Ingredients 9
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 the right mushrooms. Portobello mushrooms are a great choice for stuffing because they are large and have a meaty texture. Other good options include cremini mushrooms and shiitake mushrooms.
- Clean the mushrooms thoroughly. It is important to ensure that the mushrooms are well cleaned to remove any dirt or grit. To do this, use a damp paper towel or a soft brush to remove any dirt or debris.
- Remove the stems. The stems of the mushrooms are tough and chewy, so they should be removed before stuffing. To do this, simply twist the stem off of the mushroom cap.
- Make sure the pesto is flavorful. The pesto is the key ingredient in stuffed mushrooms, so it is important to make sure it is flavorful. Use fresh herbs, good quality olive oil, and Parmesan cheese.
- Don't overstuff the mushrooms. When stuffing the mushrooms, be careful not to overstuff them. This will make them difficult to cook evenly.
- Bake the mushrooms until they are tender. The mushrooms should be baked until they are tender and the filling is hot and bubbly. This usually takes about 20 minutes.
Conclusion:
Pesto stuffed mushrooms are a delicious and easy appetizer or side dish. They are perfect for parties or potlucks, and they can also be made ahead of time. Next time you are looking for a quick and easy appetizer, give pesto stuffed mushrooms a try.
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