Stuffed Mushrooms III

Stuffed Mushrooms III

LisaB 0

"Mushroom caps stuffed with a mixture of Italian cheeses and pesto."

Ingredients 40 m {{adjustedServings}} servings 431 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 693 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
  3. In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
  4. Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
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Reviews 71

  1. 94 Ratings


This definitely did not turn out the way I had hoped. I served them at an appetizer party and at least half the tray was left. I used about 24 stuffing mushrooms to use up all that stuffing. Because the mushrooms weren't precooked before adding the stuffing, as some of my other stuffed mushrooms recipes call for, the mushrooms released a lot of water during the cooking process. There was a lot of very unappetizing brown liquid sitting at the bottom of the pan once they were done. That liquid also really watered down the flavor of the stuffing. I had tried the stuffing before baking the mushrooms, and I thought it was excellent. After they baked though, the stuffing was quite bland. Maybe prebaking the mushrooms, and possibly adding some breadcrumbs to the stuffing to help absorb more liquid would help, but I don't think I will bother to try these again. There are definitely better stuffed mushroom recipes out there.


Great! I added some breadcrumbs, minced onion, garlic, and an egg in with the mix and it was great!


YUMMY!!!! I made this stuffing to fill a pack of HUGE portobello mushrooms, the result: Gorgeous looking, mouthwatering, deeeeeelicious entreé !!!! Will definitely be making these again and again! I brushed my mushrooms with oregano olive oil and added some powdered garlic to the cheese mix. Really good! ... next time I will try adding a pack of cream cheese to the mixture to add a bit of creaminess. CAN´T WAIT!