Pesto Stuffed Mushrooms

Stuffed mushrooms have been a staple on my buffet for years. This is a variation I came up with this morning….I had a bit of pesto sauce leftover and thought it would taste great as a component of the mushroom stuffing. The combination is really fantastic – this is definitely a recipe I would serve to guests!

INGREDIENTS:
1 lb. Mushrooms (Button Mushrooms or Baby Portabella)
3 Tbsp. Olive Oil
1 Medium Onion, chopped
4 Garlic Cloves, chopped
½ Cup Seasoned Breadcrumbs
2 Tbsp. Pesto Sauce (See recipe)
Sliced Fresh Mozzarella (for topping)

DIRECTIONS:
Remove stems from the mushrooms, clean off the mushroom caps with a paper towel, and set caps aside. In a sauté pan, heat the olive oil and add the onions and garlic. Saute for approx. 2 minutes, until golden brown. Add the seasoned breadcrumbs and the pesto sauce and mix well. Remove from the heat and let cool slightly. Stuff the mushroom caps with the pesto mixture. Drizzle olive oil on the bottom of a baking dish, layer the stuffed mushrooms in the baking dish, and cover with foil. Bake at 350 degrees for 10 minutes. Uncover, top with the fresh mozzarella and continue baking until the mushrooms are cooked through and the cheese has melted. Serve with a dollop of pesto sauce and fresh basil leaves if desired.

ANTIPASTI - PESTO STUFFED MUSHROOMS

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