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.

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Pesto- Tomato Stuffed Mushrooms

Yield: 12 stuffed mushrooms

Prep Time: 15 minutes

Cook Time: 5 minutes

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.

Leave a Comment

5 Responses to “Pesto- Tomato Stuffed Mushrooms”

  1. 1

    Anu Gummaraju — November 13, 2010 @ 2:06 AM

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

  2. 2

    Lori Lange — November 13, 2010 @ 9:45 PM

    @Anu Gummaraju, Sure!

  3. 3

    Samantha — February 3, 2013 @ 2:37 PM

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

  4. 4

    Rosalyn — May 19, 2014 @ 4:21 AM

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

  5. 5

    Lori Lange — May 23, 2014 @ 11:27 AM

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