Pesto-stuffed mushrooms make a pretty, delicious appetizer or side dish. They’re great for parties because you can make them in advance.
I make this delicious appetizer quite often when we host. And when I happen to have leftover pesto sauce, I also make it for my family, as a tasty and nutritious side dish.
Not everyone likes mushrooms. But if you do, I think you will love this tasty appetizer. These mushrooms are incredibly flavorful. The combination of the earthy mushrooms and the savory pesto sauce is incredible!
The ingredients you’ll need
You’ll only need a few simple ingredients to make pesto-stuffed mushrooms. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Large Cremini mushrooms: I love their color and flavor, but you can use white mushrooms too. They work equally well in this recipe.
Olive oil: Extra-virgin is the most flavorful. But if you happen to like light and fruity olive oil, that’s fine! Go ahead and use that instead.
Kosher salt and black pepper: if you use fine salt, use half the amount listed, or the dish could end up too salty.
Pine nuts: They add great flavor and some crunch! Just make sure they are fresh. Like all other nuts, stale pine nuts do not taste very good.
Pesto sauce: You can use homemade or store-bought (but if you use store-bought, check the ingredients list).
How to make pesto-stuffed mushrooms
Scroll down to the recipe card for the detailed instructions. It’s a truly easy recipe! Here are the basic steps:
1. Your first step is to wipe the mushrooms clean. You don’t want to wash them – they tend to soak up the water and become soggy.
2. Next, saute them briefly in olive oil. You can also cook them in butter.
3. The last step is to stuff them with pesto sauce, homemade or store-bought, then top them with toasted pine nuts.
You can serve this appetizer immediately – it’s good either warm or at room temperature. Or you can refrigerate, and then when you’re ready to serve, reheat in the oven.
What pesto sauce to use
You can certainly use store-bought pesto sauce in this recipe. But check the ingredients carefully. Many packaged pesto sauces are made with soybean oil instead of olive oil. If you want to ensure you’re using the best sauce, it’s very easy to make homemade pesto sauce.
How to serve pesto-stuffed mushrooms
I usually serve them as a party appetizer. But when I make them as a side dish for my family, I often serve them with simple meat or fish dishes such as baked chicken breast, reverse-seared steak, or baked cod.
More tasty mushrooms recipes
Stuffing mushrooms with yummy fillings is so much fun. In addition to this recipe, I also make pizza-stuffed mushrooms quite often. And a wonderful dish that I make for brunch is portobello baked eggs.
What to do with leftovers?
Leftovers keep well, in a sealed container in the fridge, for 3-4 days. Reheat them gently, covered, in the microwave on 50% power.
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- 12 large crimini mushrooms (1 lb.)
- 1 tablespoon extra virgin olive oil, plus 1 teaspoon for skillet
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons pine nuts
- 1/4 cup pesto sauce
- 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.
- 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.
- Meanwhile, heat a small skillet over medium heat. Add the pine nuts and toast them, stirring often, until golden, about 5 minutes. Remove from heat.
- Place the cooked mushrooms, gill side down, on paper towels to drain, about 5 minutes.
- 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.