Pesto Stuffed Mushrooms

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pesto stuffed mushrooms

Pesto-stuffed mushrooms make a pretty, delicious appetizer or side dish. They’re great for parties, because you can make them in advance.

Pesto Stuffed Mushrooms
Prep and Cool time
Cook time
Total time
Recipe type: Appetizer, Gluten-Free, Low-Carb, Vegetarian
Yield: 12 servings
  • 12 large crimini mushrooms (1 lb.)
  • 1 tablespoon extra virgin olive oil, plus 1 teaspoon for skillet
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons pine nuts
  • ½ recipe (1/4 cup) pesto sauce
  1. Wipe the mushrooms clean with damp paper towels (don't wash - they soak water). Gently remove the stems. Brush the mushrooms on both sides with olive oil and sprinkle with salt and pepper.
  2. Heat a large skillet over medium heat, about 4 minutes. Brush with a teaspoon of olive oil. Cook the mushrooms 5 minutes on each side, or until just tender.
  3. Meanwhile, heat a small skillet over medium heat. Add the pine nuts and toast, stirring often, until golden, about 5 minutes. Remove from heat.
  4. Place the cooked mushrooms, gill side down, on paper towels to drain, about 5 minutes.
  5. Fill each mushroom with about a teaspoon of pesto sauce. Top with pine nuts. Serve immediately, or refrigerate, then heat, covered with foil, in a 350 F oven for 10 minutes.
Nutrition Per Serving
Serving size: 1 stuffed mushroom; Calories: 38.7; Fat: 3.4g; Carbohydrates: 1.4g; Sugar: 0.7g; Sodium: 58.9mg; Fiber: 0.5g; Protein: 1.5g
Pesto Stuffed Mushrooms

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