Simply Nonno's Pesto Recipe · Vegetables
Pesto Stuffed Mushrooms
- Makes
- 4 servings (appetizer)
- Prep
- —
- Cook
- —
Ingredients
- 16 large cremini or baby bella mushrooms
- 3 tbsp Simply Nonno's Creamy Pesto
- ½ cup panko breadcrumbs
- ½ cup parmesan, grated
- 2 oz cream cheese, softened
- 2 garlic cloves, minced
- 1 tbsp olive oil
- Salt & black pepper
- Fresh parsley
Directions
Preheat oven to 400°F. Remove mushroom stems and chop them finely.
Sauté chopped stems and garlic in olive oil over medium heat, 3–4 min. Season with salt and pepper.
Remove from heat. Mix in cream cheese, pesto, half the parmesan, and half the breadcrumbs.
Fill each mushroom cap with the mixture. Top with remaining parmesan and breadcrumbs.
Bake 18–20 min until mushrooms are tender and tops are golden.
Garnish with fresh parsley and serve hot.