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
A decadent, melt in your mouth stuffed mushroom. Double the recipe as it doesn't make enough!
Recipe Details
Servings: 6 servings (2 mushrooms per serving)
Calories: 119kcal
Ingredients
- ¼ cup prepared pesto
- ¼ cup sun-dried tomatoes, soaked in oil, drained and chopped finely
- ¼ cup herbed cream cheese (or Boursin)
- 12 whole mushroom caps, cleaned and stemmed
- 2 ounces Provolone cheese, thinly sliced
- chopped green onion (green part), for garnish
Instructions
- Preheat oven to 350 degrees F.
- 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.
- 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!
Nutrition
Serving: 1serving, Calories: 119kcal, Carbohydrates: 6g, Protein: 6g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 13mg, Sodium: 217mg, Potassium: 322mg, Fiber: 1g, Sugar: 3g, Vitamin A: 441IU, Vitamin C: 3mg, Calcium: 107mg, Iron: 1mg
More stuffed mushroom recipes you might enjoy:
- Bacon and Cream Cheese Stuffed Mushrooms by Mountain Mama Cooks
- Feta Stuffed Mushrooms by RecipeGirl
- Walnut and Blue Cheese Stuffed Mushrooms by Aggie’s Kitchen
- Easy Stuffed Mushrooms by RecipeGirl
- Quinoa and Sausage Stuffed Mushrooms by Healthy Delicious
I love stuffed mushrooms. Can these be made ahead and frozen
I wouldn’t think so… freezing mushrooms might ruin them.
This has been a go-to stuffed mushroom recipe for me!
Love the sound of this recipe! Can one substitute the Provelone cheese with something like parmesan?
@Anu Gummaraju, Sure!