Mushrooms are a great healthy food to enjoy whether they’re raw or cooked – and are versatile as to how they are prepared and presented. Stuffed mushrooms is a common recipe and I wanted to create my own version of this classic. The pesto stuffed mushroom recipe that I describe below is a great appetizer for a lunch/dinner or it can be an hors d’oeuvres for a party (I’m sure the guests will rave about them!).

NOTE: Adjust the ingredient amounts to meet your engagement.

Ingredients

30 – 40 White Mushrooms
7 oz. Buitoni Pesto Sauce
1 Red Bell Pepper
1/2 Red Onion or Yellow Onion
Sourdough Bread Loaf
1/2 Garlic Bulb
1 Tbsp Olive Oil
Parmesan Cheese

Instructions

Prepare Stuffing
Carefully cut off the stems from the mushroom caps and set aside. Dice the bell pepper, onion, garlic, and mushroom stems into small pieces. Cut several chunks of sourdough bread, add to a blender, and churn until bread is fine crumbs (1.5 – 2 cups will be sufficient).

In a skillet add olive oil and heat for a couple of minutes on medium. Place the diced veggies in the skillet, saute until they’re nearly soft. Pour pesto sauce into the skillet and stir until it coats the medley (make sure to leave about an 1 oz for the next step). After a few more minutes of sauteing with the pesto sauce add the bread crumbs and allow it to gather all the ingredients into a stuffing. 

Ready Mushrooms
Acquire a roasting pan, brownie pan, or any type of pan with high sides and line the bottom with the mushroom caps; add a dollop of pesto sauce to each. Using a teaspoon scoop stuffing into each cap making sure that the stuffing is packed in. Grate Parmesan cheese atop.

Bake
The oven needs to be heated to 350 degrees and when ready place the pan in the oven and bake for 20 – 25 minutes. When done, if desired, grate some more Parmesan cheese atop. Let cool for a moment and serve.

Addition: If there’s left over stuffing a great way to serve is to cut the sourdough bread into slices, toast them, and spread the stuffing atop.

Pesto Stuffed Mushrooms