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Stuffed Mushrooms III

Rated as 4.24 out of 5 Stars

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

40 m servings 261
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 261 calories; 20.7 3.7 16.1 38 540 Full nutrition

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Reviews

Read all reviews 73
  1. 98 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

Most helpful critical review

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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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 entreé !!!! 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 ...

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...

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