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. 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!
How to make pesto stuffed mushrooms
Scroll down to the recipe card for the detailed instructions. It’s a truly easy recipe! Wipe the mushrooms clean, and saute them briefly. Then stuff them with pesto sauce and top with toasted pine nuts. You can serve this appetizer immediately – it’s good warm or at room temperature. Or you can refrigerate, then 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 when olive oil is not just tastier but also healthier. If you want to ensure you’re using the best and healthiest pesto 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.
Is this a healthy recipe?
I think pesto stuffed mushrooms are very healthy. Mushrooms have many important health benefits. They contain several B vitamins. And they also contain selenium, a powerful antioxidant which helps to support the immune system and prevent damage to cells and tissues. Pesto sauce is also very healthy.
More tasty mushrooms recipes
Stuffing mushrooms with yummy fillings is so much fun. In addition to pesto stuffed mushrooms, I also make these pizza stuffed mushrooms quite often. And a wonderful dish that I make for brunch is portobello baked eggs.
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.