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 these pesto stuffed mushrooms quite often when we host (I also make these pizza stuffed mushrooms). They make a wonderful party appetizer. When I happen to have leftover pesto sauce, I also make them for the family, as a tasty side dish.
Pesto stuffed mushrooms are incredibly flavorful. The combination of the earthy mushrooms and the savory pesto sauce is incredible!
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. It’s very easy to make homemade pesto sauce.
Pesto Stuffed Mushrooms
- 12 large crimini mushrooms (1 lb.)
- 1 tablespoon extra virgin olive oil, plus 1 teaspoon for skillet
- 1/2 teaspoon 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.