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My review
Stuffed Mushrooms III
LisaB
"Mushroom caps stuffed with a mixture of Italian cheeses and pesto."
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Ingredients
40 m servings 261 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
- 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.
- Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
Nutrition Facts
Per Serving: 261 calories; 20.7 g fat; 3.7 g carbohydrates; 16.1 g protein; 38 mg cholesterol; 540 mg sodium. Full nutrition
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Reviews
Read all reviews 7398 Ratings
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Most helpful positive review
11/11/2005
Great! I added some breadcrumbs, minced onion, garlic, and an egg in with the mix and it was great!
Most helpful critical review
1/1/2006
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. ...
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1/1/2006
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. ...
11/11/2005
Great! I added some breadcrumbs, minced onion, garlic, and an egg in with the mix and it was great!
1/10/2005
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 agai...
1/30/2006
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 ...
12/16/2003
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...
3/7/2003
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 ...
2/25/2008
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 ...
8/13/2007
Not the best stuffed mushroom out there, but this one is definitely healthier than most. Pre-cook the mushrooms for a bit so you don't have so much brown liquid when you're done. Also, make sure...
12/11/2006
They were so awsome! I made them for my sisters bridal shower. They were a huge hit! Highly reccomend these and easy to make.