Pesto- Tomato Stuffed Mushrooms

These are a delicious little finger food appetizer. This post has been featured in a menu on the site- Italian Dinner Party.

Yield: 12 stuffed mushrooms

Prep Time: 15 minutes

Cook Time: 5 minutes

Pesto- Tomato Stuffed Mushrooms

A decadent, melt in your mouth stuffed mushroom. Double the recipe as it doesn't make enough!


1/4 cup prepared pesto
1/4 cup sun-dried tomatoes, soaked in oil, drained
1/4 cup herbed cream cheese
25 whole mushroom caps, cleaned & stemmed
Provolone cheese, thinly sliced


1. In a food processor, process pesto, sun-dried tomatoes and herbed cream cheese. Fill mushroom caps with a large spoonful of the cheese mixture. Top with small slices of provolone cheese. Place mushrooms on a baking sheet.

2. When ready to serve, place under broiler for 5-7 minutes until cheese is bubbly and browned.

5 Responses to “Pesto- Tomato Stuffed Mushrooms”

  1. postedNov 13, 2010 2:06 AM

    Love the sound of this recipe! Can one substitute the Provelone cheese with something like parmesan?

    • November 13th, 2010 @ 9:45 PM

      @Anu Gummaraju, Sure!

  2. postedFeb 3, 2013 2:37 PM

    This has been a go-to stuffed mushroom recipe for me!

  3. postedMay 19, 2014 4:21 AM

    I love stuffed mushrooms. Can these be made ahead and frozen

    • May 23rd, 2014 @ 11:27 AM

      I wouldn’t think so… freezing mushrooms might ruin them.

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