Rating: 4.22 stars
97 Ratings
  • 5 star values: 48
  • 4 star values: 28
  • 3 star values: 18
  • 2 star values: 3
  • 1 star values: 0

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

Recipe Summary test

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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

261 calories; protein 16.1g; carbohydrates 3.7g; fat 20.7g; cholesterol 38.1mg; sodium 539.7mg. Full Nutrition
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