When it comes to appetizers, stuffed mushrooms are a crowd favorite. These little bites of joy bring a punch of flavor and texture in every bite. Whether you’re hosting a dinner party or simply craving something indulgent, this stuffed mushroom recipe will hit the mark. The recipe blends the earthiness of mushrooms with a cheesy, herby filling, complemented by a rich, creamy pesto sauce. The result is nothing short of a flavor explosion. Let’s dive into this delicious and easy-to-make stuffed mushroom recipe!
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Ingredients You’ll Need
For the Mushrooms:
- 2 tablespoons olive oil
- 1 pound brown mushrooms (such as Portobello or Cremini), about 9–10 large mushrooms
- Salt and pepper to taste
For the Stuffing:
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 2 teaspoons dried oregano
Sauce:
- 2/3 cup whipping cream
- 1 1/2 tablespoons prepared pesto
- Freshly grated nutmeg to taste
Step-by-Step Instructions
Step 1: Prepare the Mushrooms
Start by cleaning the mushrooms. Use a damp paper towel to wipe off any dirt. If you’re using larger mushrooms, like Portobello or Cremini, they’re a perfect choice for this recipe due to their sturdy texture and ability to hold the stuffing. Twist and gently pull out the stems of the mushrooms. Don’t discard the stems! Chop them finely as you’ll be using them for the stuffing later.
Once the mushrooms are cleaned and stemmed, preheat your oven to 375°F (190°C). This ensures the oven is ready to go when the mushrooms are stuffed and prepared.
Step 2: Sauté the Mushroom Stems
In a medium-sized skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped mushroom stems to the pan and sauté them for about 4–5 minutes, or until they become golden brown. This process enhances their flavor, which becomes a rich and earthy component of the stuffing. Season with a pinch of salt and pepper for added depth.
Step 3: Make the Cheese Stuffing
While the mushroom stems cool slightly, prepare the cheesy stuffing mixture. In a medium mixing bowl, combine the ricotta cheese, shredded mozzarella, dried oregano, and the sautéed mushroom stems. Mix everything thoroughly to ensure the flavors are well distributed.
Taste the stuffing and add more salt and pepper if needed. The mozzarella adds a creamy, melty texture, while the ricotta contributes a light, fluffy consistency. The dried oregano gives it an aromatic lift, which pairs wonderfully with the mushrooms.
Step 4: Stuff the Mushrooms
Now it’s time to stuff the mushrooms. Lay the cleaned mushroom caps on a baking sheet lined with parchment paper. Use a spoon to carefully fill each mushroom cap with the cheese stuffing mixture. Be generous with the stuffing, packing it in without overflowing.
Once all mushrooms are stuffed, drizzle them lightly with olive oil and sprinkle a little salt and pepper on top to enhance the flavors during roasting.
Step 5: Roast the Stuffed Mushrooms
Place the baking sheet in the preheated oven and roast the stuffed mushrooms for about 20–25 minutes. Keep an eye on them. You want the mushrooms to become tender but not too soft, and the cheese should melt beautifully on top. If you like a bit of browning on your cheese, consider broiling them for the last 2 minutes of cooking.
Step 6: Prepare the Creamy Pesto Sauce
While the mushrooms are roasting, prepare the creamy pesto sauce. In a small saucepan, heat the whipping cream over low heat. Once the cream begins to warm (but not boil), stir in the prepared pesto. Continue stirring until the pesto is fully incorporated into the cream.
Grate a small amount of fresh nutmeg into the sauce for a hint of warm, spiced flavor. Nutmeg complements the richness of the pesto and cream, giving the sauce a sophisticated flavor. Allow the sauce to simmer on low for another 2–3 minutes, stirring occasionally.
Step 7: Serve the Stuffed Mushrooms
Once the mushrooms are roasted and the sauce is ready, it’s time to bring everything together. Remove the mushrooms from the oven and transfer them onto a serving platter. Pour a generous amount of the creamy pesto sauce over the top of the stuffed mushrooms, or serve the sauce on the side for dipping.
For a little garnish, you can sprinkle fresh chopped parsley or grated Parmesan cheese over the mushrooms. This adds a pop of color and an extra layer of flavor.
Tips and Variations:
- Mushroom Variety: While brown mushrooms like Portobello and Cremini are ideal for stuffing due to their size and flavor, feel free to experiment with different mushroom varieties. Button mushrooms can work for bite-sized appetizers, but you’ll need to adjust the filling amount.
- Cheese Choices: If you’re looking to mix things up, try using goat cheese or Parmesan in place of ricotta. A sharper cheese will add more tang to the stuffing.
- Add-ins: You can also customize the stuffing by adding sautéed onions, garlic, or spinach for more flavor and texture. Crumbled bacon or sausage can make the dish even more indulgent.
Final Thoughts
These stuffed mushrooms are a fantastic appetizer or side dish. The combination of creamy cheese, earthy mushrooms, and rich pesto sauce creates a perfectly balanced bite. The dish is simple enough to make on a weeknight, yet elegant enough to serve at a dinner party. Whether you’re entertaining guests or just treating yourself, these stuffed mushrooms will impress with their rich flavors and satisfying textures.
So the next time you’re planning your menu, don’t forget to include these cheesy, herb-filled stuffed mushrooms. They’re the perfect way to elevate any meal.
