These bite-sized beauties combine earthy mushrooms, gooey mozzarella, and a burst of flavor from fresh basil pesto, offering a Mediterranean twist that pleases any palate.
Whether you’re hosting a dinner party, looking for a snack, or preparing a side dish, pesto and mozzarella stuffed mushrooms are the perfect choice.
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Ingredients
Before we dive into the step-by-step recipe, let’s go over the ingredients you’ll need:
- 16 large white button or cremini mushrooms (stems removed)
- 1 cup fresh basil pesto
- 1 cup shredded mozzarella cheese
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Each of these ingredients plays an important role in building layers of flavor, from the nuttiness of Parmesan to the creamy texture of mozzarella.
Preparation: Step by Step
1. Preheat the Oven
Begin by preheating your oven to 375°F (190°C). While the oven heats up, you’ll have plenty of time to prepare your mushrooms.
2. Clean the Mushrooms
To get started, you need to clean your mushrooms thoroughly. Mushrooms can easily trap dirt, so it’s important to wipe them with a damp cloth or gently rinse them under cold water. Avoid soaking them in water, as mushrooms are porous and will absorb too much liquid, making them soggy.
Once cleaned, carefully remove the stems from the mushrooms. You’ll want to save the stems for later because they can be chopped up and incorporated into the stuffing mixture.
3. Prepare the Filling
Now it’s time to make the star of the dish: the pesto-mozzarella stuffing. In a medium bowl, combine the fresh basil pesto with the shredded mozzarella cheese. Make sure the cheese is evenly distributed throughout the pesto.
Next, finely chop the mushroom stems you saved earlier and add them to the pesto mixture. The stems contribute to the overall mushroom flavor and prevent any waste. Stir in the minced garlic, which will add a nice kick, along with a drizzle of olive oil to make the filling even more luscious.
4. Season the Mushroom Caps
Before stuffing the mushrooms, you need to season them to enhance their natural flavor. Lightly drizzle the olive oil over the mushroom caps and sprinkle them with salt and pepper. The olive oil ensures that the mushrooms roast beautifully without drying out, while the seasoning adds depth to the final dish.
5. Stuff the Mushrooms
Now for the fun part! Take the pesto-mozzarella mixture and generously stuff each mushroom cap. Make sure to press the filling firmly into the caps so that they hold together while cooking. You want each bite to be packed with flavor, so don’t be shy with the stuffing.
After filling all of the mushrooms, sprinkle the tops with grated Parmesan cheese. This step adds a golden, crispy layer to the final result and gives the mushrooms an irresistible cheesy crust.
6. Bake the Mushrooms
Arrange the stuffed mushrooms on a baking sheet lined with parchment paper or a lightly greased baking dish. This will prevent them from sticking and ensure they cook evenly.
Bake the mushrooms in your preheated oven for 15–20 minutes or until the cheese is melted and bubbling. The tops should be lightly browned, and the mushrooms themselves will become tender but not mushy.
If you prefer a crispier finish, you can broil them for an additional 1–2 minutes. Just keep an eye on them to avoid burning the cheese.
7. Garnish and Serve
Once your mushrooms are done baking, remove them from the oven and allow them to cool slightly. This gives the flavors time to settle, and it prevents any burnt mouths! For an extra burst of freshness, garnish the mushrooms with freshly torn basil leaves. This step not only enhances the presentation but also reinforces the basil flavor already present in the pesto.
Tips for Success
To make sure your stuffed mushrooms turn out perfectly every time, here are a few tips:
- Choose the right mushrooms: Large white button or cremini mushrooms are the best choices because they have a sturdy cap that holds the stuffing well.
- Don’t overstuff: While it might be tempting to heap in as much filling as possible, try to keep the stuffing level with the mushroom’s edges to avoid overflow during baking.
- Use fresh pesto: If possible, opt for homemade pesto made from fresh basil, pine nuts, garlic, and Parmesan. The flavor difference compared to store-bought pesto is immense.
- Experiment with cheese: While mozzarella provides the ultimate gooey texture, you can also mix it with other cheeses like fontina or Gruyère for added flavor complexity.
Variations to Try
If you want to experiment with different flavors, here are a few variations to consider:
- Sun-Dried Tomato and Goat Cheese: Swap the pesto for a sun-dried tomato tapenade and replace the mozzarella with creamy goat cheese.
- Spinach and Ricotta: For a lighter version, mix sautéed spinach with ricotta cheese and a sprinkle of nutmeg for the filling.
- Spicy Kick: If you enjoy a bit of heat, add crushed red pepper flakes to the pesto mixture or drizzle the finished mushrooms with a spicy chili oil.
Serving Suggestions
Pesto and mozzarella stuffed mushrooms can be served as a starter or alongside a variety of main courses. They pair beautifully with a crisp white wine or a refreshing Italian cocktail like an Aperol Spritz. For a full Mediterranean meal, serve the mushrooms with:
- Grilled lamb chops
- Greek salad with olives and feta
- Herbed couscous or quinoa
These stuffed mushrooms are versatile enough to fit in with many different flavors, making them a great addition to any menu.
Conclusion
Pesto and mozzarella stuffed mushrooms are an easy yet impressive dish that highlights the fresh flavors of the Mediterranean. With a simple filling of fresh pesto, gooey mozzarella, and a sprinkling of Parmesan, these mushrooms are sure to be a hit at your next gathering.
Follow the recipe step by step, and you’ll create a dish that’s full of savory goodness, perfect for any occasion.
