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

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

  • 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!

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  • Rosalyn wrote:

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

    • 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!

  • Anu Gummaraju wrote:

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

    • Lori Lange wrote:

      @Anu Gummaraju, Sure!