Pesto Tomato Stuffed Mushrooms

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

Pesto Tomato Stuffed Mushrooms

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 and chopped finely
  • 1/4 cup herbed cream cheese (or Boursin)
  • 12 whole mushroom caps, cleaned & stemmed
  • Provolone cheese, thinly sliced
  • chopped green onion (green part), for garnish


  1. Preheat oven to 350 degrees F.
  2. In a small bowl, mix the 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 and a green onion garnish. Place mushrooms on a baking sheet.
  3. When ready to serve, bake for 15 to 20 minutes, or until mushrooms are slightly tender and the cheese is nice and melted. Serve warm!

More stuffed mushroom recipes you might enjoy:

5 Responses to “Pesto Tomato Stuffed Mushrooms”

  1. postedNov 13, 2010 2:06 AM
    Anu Gummaraju

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

    • postedNov 13, 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

    • postedMay 23, 2014 11:27 AM

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

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