Easy Baked Stuffed Mushrooms
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.
Servings: 6
Calories: 124kcal
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
Calories: 124kcal | Carbohydrates: 11g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 200mg | Potassium: 396mg | Fiber: 1g | Sugar: 2g | Vitamin A: 351IU | Calcium: 63mg | Iron: 1mg