Stuffed Mushrooms III

Stuffed Mushrooms III


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


40 m servings 431 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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  1. 95 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. ...

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 entreƩ !!!! Will definitely be making these again and agai...

I made these this past weekend and everyone loved them. Took some tips from other reviewers. I made the same amount of filling and stuffed 12 large caps and some vine ripened cherry tomatoes. I ...

I made this and put them in smaller mushroom caps to use as appetizers. I thought they were very good, however, next time I will use more mozeralla and maybe a little less ricotta (thus the four...

These were excellent, but I thought that the recipe made too much filling. Extra filling makes a great dip. I also cut cherry tomatoes into fourths and placed on mushrooms with sprinkled dried ...

My family loved this recipe! I cooked the mushrooms in a skillet in the olive oil first. The cheese stuffing turned out perfectly golden brown. Absolutely delicious if you like pesto. I ran ...

They were so awsome! I made them for my sisters bridal shower. They were a huge hit! Highly reccomend these and easy to make.

I made this recipe as posted, with the exception of adding a little minced garlic to the stuffing mixture & a little wine to the pan I put the mushrooms in. The overwhelming taste of ricotta cau...