Pesto Tomato Stuffed Mushrooms

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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

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Pesto Tomato Stuffed Mushrooms

A decadent, melt in your mouth stuffed mushroom. Double the recipe as it doesn't make enough!
Yield: 12 stuffed mushrooms

Prep Time: 15 minutes

Cook Time: 5 minutes
Ingredients:
  • 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
Directions:
  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!
SOURCE:  RecipeGirl.com

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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Lori Lange is a former elementary school teacher who traded the classroom for the kitchen when she founded the blog RecipeGirl.com in 2006, which houses over 3,000 original and adapted recipes. Lori now spends her days creating family-friendly recipes for entertaining and every day. She also develops recipes, photographs food and writes for a variety of companies, websites and publications. The Recipe Girl Cookbook is available on Amazon.

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  • Rosalyn wrote:

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

    Reply
    • Lori Lange wrote:

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

  • Samantha wrote:

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

    Reply
  • Anu Gummaraju wrote:

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

    Reply
    • Lori Lange wrote:

      @Anu Gummaraju, Sure!