Easy to make stuffed mushrooms recipe! Mushroom caps layered with pesto, panko bread crumbs, and cheese and baked. An amazing crowd-pleasing appetizer perfect for parties and potlucks.
Your search for an easy-to-make and oh-so-delicious party appetizer ends here. Here is my no stove-top stuffed mushroom recipe that you can whip up quickly. Yes, you don’t need to cook the mushroom stuffing, just layer, and bake. That’s all.
Enjoy your next party with this mushroom, and I am sure it will be a huge hit. A customizable recipe that you can adjust according to your preference.
I have over ten plus mushroom recipes (I have linked below) on my blog, and this stuffed mushroom is our family favorite, and this is a go-to starter recipe for any office parties or get-togethers apart from the fried cheese sticks.
So what’s so special about this mushroom recipe?
- It is easy to make. The active prep-time is only 15 minutes, and then the oven takes care of everything. You can either make pesto from scratch or grab any pesto of your choice from the store.
- Vegetarian friendly. You can skip the cheese and use vegan pesto for a vegan option and use gluten-free panko for a gluten-free option.
- Easy to customize
- Low-calorie and not-so-greasy
- Last but not least, it’s delicious and it can be a great side dish too.
Watch me make stuffed mushrooms-
How to make stuffed mushrooms with pesto-
- Carefully remove the mushroom stems and clean the mushrooms(if required, some mushrooms are pre-washed and cleaned) with a damp cloth or with a damp paper towel. Discard the stems or use it when making vegetable stock.
- Place the mushroom caps on the cooking board. Now add ½ to ¾ tsp of pesto into each mushroom cap. Adjust the pesto amount according to your preference and according to the mushroom size.
- Next, add ½ to ¾ tsp of breadcrumbs into each mushroom cap on top of the pesto. Adjust the breadcrumbs according to your preference and the mushroom size.
- Now add ½ to 1 tsp of grated cheese into each mushroom cap on top of the breadcrumbs. Adjust the cheese variety and amount as per your preference and mushroom size. Cheese is optional, and you can make this without cheese also.
- Now preheat the oven to 350 deg F. Line a baking tray with aluminum foil and spread ½ tsp of oil. (olive oil or oil of your choice)
- Place all the stuffed mushrooms into the baking tray lined with baking sheet or the foil. Bake for 18 to 20 minutes in the preheated oven. The mushroom will shrink, and that’s normal.
- Serve with marinara or with ketchup.
Recipe Notes-
- This stuffed mushroom is just a basic version. You can use cream cheese or grated parmesan to fill or use marinara instead of pesto and create a variety of fillings for this stuffed mushroom.
- I used Italian style seasoned panko breadcrumbs. You can use plain panko or mix 1 to 2 tsps of dried Italian herbs to the plain panko breadcrumbs.
- As my pesto and cheese had salt, I did not add any additional salt. If needed, you can sprinkle salt and pepper to taste.
- Red chili flakes and fresh herbs are optional.
- You can use white mushrooms, but my personal favorites are baby bella or white cremini.
Frequently asked questions
✔ What mushrooms to use for the stuffed mushrooms – I prefer brown bella mushrooms for this recipe, but you can use white button mushrooms or white cremini mushrooms. Baby mushrooms work best than the big portobello mushrooms.
✔ What’s the baking time and temperature – I bake at 350 deg F for 18 to 20 minutes. You can bake up to 25 minutes, but I won’t bake beyond that. If you are using a convection oven, reduce your baking time by 3 to 4 minutes. Keep an eye on these mushrooms after 15 minutes, and when the cheese melts and mushrooms shrink, remove it from the oven.
✔ Can we make these mushrooms day ahead or freeze– Ok, mine is a layered stuffed mushroom. So you can whip this up quickly. Just prepare the pesto well ahead or use a store-bought one. If you are opting for any other stuffing like mixed vegetables or cream cheese, you can prepare them well ahead, stuff it mushroom, and freeze. But I won’t recommend freezing the baked mushrooms.
Mushroom recipes that your will love-
- Goan mushroom curry
- Mushroom rice
- Mushroom biryani
- CPK style mushroom pizza
- Mushroom quesadilla
- Mushroom masala
- Instant Pot mushroom stir fry
- Mushroom paniyaram
- Mushroom mater
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📖 Recipe
Easy Baked Stuffed Mushrooms
Equipment
- Baking Tray
- conventional oven
Ingredients
- 25 brown bella mushrooms or any small mushrooms of your choice.
- 5 to 6 tbsp pesto ½ tsp for each mushroom, adjust according to your preference.
- 5 to 6 tbsp panko breadcrumbs with Italian seasoning. refer notes
- ⅓ cup cheese blend grated
- 2 tsp cilantro or basil finely chopped to garnish (optional)
- 1 tsp red chili flakes optional
- ½ tsp oil for greasing
Instructions
- Carefully remove the mushroom stems and clean the mushrooms(if required, some mushrooms are pre-washed and cleaned) with a damp cloth or with a paper towel. Discard the stems or use it when making vegetable stock.
- Place the mushroom caps on the cooking board.
- Now add ½ to ¾ tsp of pesto into each mushroom cap. Adjust the pesto amount according to your preference and according to the mushroom size.
- Next, add ½ to ¾ tsp of breadcrumbs into each mushroom cap on top of the pesto. Adjust the breadcrumbs according to your preference and the mushroom size.
- Now add ½ to 1 tsp of grated cheese into each mushroom cap on top of the breadcrumbs. Adjust the cheese variety and amount as per your preference and mushroom size. Cheese is optional, and you can make this without cheese also.
- Now preheat the oven to 350 deg F.
- Line a baking tray with aluminum foil and spread ½ tsp of oil.
- Place all the stuffed mushrooms into the baking tray.
- Bake for 18 to 20 minutes in the preheated oven. The mushroom will shrink, and that’s normal.
- Serve with marinara or with ketchup.
Video
Notes
- This stuffed mushroom is just a basic version. You can use cream cheese to fill or use marinara instead of pesto and create a variety of fillings for this stuffed mushroom.
- I used Italian style seasoned panko breadcrumbs. You can use plain panko or mix 1 to 2 tsps of dried Italian herbs to the plain panko breadcrumbs.
- As my pesto and cheese had salt, I did not add any additional salt. If needed, sprinkle to taste.
- Red chili flakes and fresh herbs are optional.
- You can use white mushrooms, but my personal favorites are baby bella or white cremini.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
I m a huge mushroom lover. This is totally my kind of a starter. Love this Vidya!
Thanks Anu. :-)