Five ingredients are all you need for these creamy, cheesy, flavor-packed pesto-stuffed mushrooms.
Satisfy your sweet tooth with this easy-to-make recipe for Creamy Pesto-Stuffed Mushrooms.
1. Info for Creamy Pesto-Stuffed Mushrooms
- Cook Time: 30 Min
- Total Time: 30 Min
- Servings: 12
- Calories: 64.01 kcal
2. Ingredients for Creamy Pesto-Stuffed Mushrooms
- nonstick cooking spray
- 1 dozen large cremini mushrooms
- 4oz. cream cheese, softened
- 6 Tbs. (75g) basil pesto sauce
- 1/3 cup (1oz.) grated Parmesan cheese
- ½ cup (2oz.) shredded mozzarella cheese
Preheat the oven to 375°F.
Line a square baking dish with aluminum foil, and spray with nonstick cooking spray. Set aside.
Remove the stems from the mushrooms and discard, or save for another use.
Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
Place the cream cheese, pesto, and Parmesan cheese in a mixing bowl. Beat with a hand mixer on medium speed until smooth and creamy.
Using a small spoon, fill each mushroom with about 1 tablespoon of the pesto cream cheese. Top each with 1 heaping teaspoon of mozzarella.
Bake mushrooms on middle rack of oven until cheese is bubbly and golden brown, 20-23 minutes.
Check to see that mushrooms are done. Remove from oven or add time as needed.
Allow the mushrooms to cool for 5-10 minutes before serving. Refrigerate leftovers for up to 2 days.