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

If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.

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Pesto Tomato Stuffed Mushrooms

By Lori Lange

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

Prep: 15

Cook: 15

Total: 30

Servings: 6 servings (2 mushrooms per serving)

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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℉.
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

Nutrition information is automatically calculated, so should only be used as an approximation.