Pesto-Stuffed Mushrooms


Up until our trip to Italy, Dan hated mushrooms. He refused to eat them on pizza or a salad, and even avoided pasta sauces that contained chopped-up mushrooms.

And then we went to Piedmont for our honeymoon, where mushrooms and truffles reined supreme. We ate them fried. We ate them baked with potatoes. We ate them sauteed over polenta. By the end of the trip, Dan was a mushroom convert. Though they may not be his favorite type of produce, he no longer steers clear of them. Thanks to Italy, I can make a pan of these pesto-stuffed mushrooms and not eat them all by myself. Not that doing so would be such a bad thing…


Pesto-Stuffed Mushrooms

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 1 1/2 dozen pieces

Pesto-Stuffed Mushrooms

These mushrooms are the perfect little one- or two-bite appetizers. For an even prettier presentation, top each mushroom with some shredded Parmesan cheese before baking or a little minced basil once they’re out of the oven.


  • 18 ounces baby bella mushrooms
  • 2 tablespoons extra virgin olive oil
  • 3/4 cups pesto


  1. Preheat the oven to 350F.
  2. Twist the stems off the mushrooms and set aside for another use. Brush the dirt off the mushrooms, then brush the outside of each with the olive oil.
  3. Fill the hollows of the mushrooms with pesto so that it mounds up just a bit over the top of the hole.
  4. Arrange the mushrooms in a 9×9″ baking dish and bake at 350F for 15 minutes. Allow to cool for a few minutes before serving.



  1. says

    I can’t even understand people who don’t love mushrooms! I just made fried polenta squares topped with mushrooms yesterday and I about died and went to heaven. I’ve been seeing this pesto stuffed thing a lot recently, definitely need to try it out!