Stuffed mushrooms are perfect appetizers or sides. These pesto stuffed mushrooms with feta cheese is an absolutely delicious and super quick recipe with easy to find ingredients. The nutty flavor from the pesto combined with the salty feta and other cheeses stuffed inside the meaty mushroom is a mouthfeel that will keep you craving for more.
Table of Content
Every time I see those large mushrooms at the grocer the only thing that comes to mind is stuffed mushrooms. I cannot tell you how absolutely fascinated I'd be when I saw large stuffed mushrooms at a fancy dining restaurant.
On one such occasion we took the kids out and Aadi wasn't so happy with only one pesto stuffed mushroom. That's how I ended up making pesto stuffed mushrooms for the first time. Since then it's become a family favorite.
Now, you either love love love mushrooms or not at all. Right? My Aadi loves mushrooms and Rhea can't stand the sight of them.
If I have a batch of large mushroom it would be a crime to do anything other than filling them. So, often I make a few family favorites such as breadcrumb stuffed mushrooms, meat-stuffed mushrooms, and this pesto and feta stuffed mushrooms.
About this recipe
The recipe is fairly simple and easy with almost everything you can make ahead of time. Which means you can make these when you planning to have family or friends over.
Ingredients and substitutes
- Mushrooms - I have used white button mushrooms today but Crimini or large portobello mushrooms work just as well.
- Breadcrumbs - These have to be the fresh breadcrumbs, not the dried brands. Use any leftover bread from a day or two ago for the best homemade bread crumbs as these will absorb all the wonderful juices and still not be soggy.
- Cheese - The Parmesan adds a nice nutty flavor while the Mozarella helps hold everything together. The cheddar adds a nice sharpness to the bread.
- Onions - I love to use onions for extra flavor but you can omit it altogether. If you do use onions I highly recommend you saute them to take the raw bite and pungent flavor.
- Garlic - a little goes a long way but does add tons of flavor.
- Herbs - I love fresh cilantro but parsley works just a well.
Step by step instructions
Prepare mushrooms
- Preheat the oven at 190 C / 380 F.
- Clean the mushrooms well by wiping them with a moist paper towel.
- Remove the stalks gently so you do not break the mushrooms.
- Using a teaspoon carefully scrape off the gills to create more space (inside of the mushroom caps).
- Chop the mushrooms stalks finely.
- Line a baking tray with Aluminium foil for easy cleanup.
- Coat the foil with olive oil to prevent the mushrooms from sticking.
- Then lightly coat the mushroom caps with olive oil. This will prevent them from drying out.
Prepare the filling
- In a mixing bowl add all the filling ingredients.
- Chopped mushrooms stalks. garlic, pesto, sour cream - combine well.
- Add chopped herbs and grated cheeses.
- Then add the breadcrumbs.
- Season with salt and Pepper to taste (use less salt as the cheese is salty).
Fill and bake mushrooms
- Gently stuff the mushroom cavity with the prepared filling.
- Place them on the baking tray.
- Drizzle with remaining olive oil.
- Top with mushrooms with the Mozzarella cheese.
- Bake for about 20 minutes.
- Garnish with fresh herbs.
Tips to make perfect stuffed mushrooms
- Never wash mushrooms - use a damp cloth to wipe them clean.
- Mushrooms tend to absorb flavor and discolor easily - keep them covered as much as possible
- When preparing mushrooms for stuffing - use a small teaspoon, not large spoon and remove the black gills carefully to create more space.
- When necessary - saute the chopped mushroom stalks this will prevent the filling from becoming too soggy.
- Never press the stuffing into the mushrooms - keep them light and airy. Pressing the stuffing will make it dense and soggy. Instead, add the leftover stuffing in the tray and bake it with the mushrooms.
Frequently asked questions
No. There is no need to peel the mushrooms for stuffing. Unless you have a bruised mushroom that needs removing the skin it is best to keep the skin on.
The easiest way to hollow the mushrooms is with a small teaspoon as I have shown in the video. Using the spoon like a scoop works perfectly.
If properly wrapped the stuffed mushrooms will last in the fridge for 3 to 4 days.
You can prepare the mushrooms caps and stuff them ahead of time. Bake them just before your guest arrives. Or you can prepare them ahead of time and reheat them when needed. To reheat mushrooms, place them in a preheated oven at 160 C / 325 F for about 10 to 15 minutes.
You can add some meat (Chicken, beef or lamb) to the mixture. I do have a meat-stuffed mushroom recipe and a breadcrumb stuffed mushrooms that are absolutely delicious.
Mushrooms are so versatile and can be incorporated in our meals so easily
Turkey Minced Meat Stuffed Mushrooms
Pesto Stuffed Mushrooms with Feta Cheese
Mushroom Masala
Easy Cream of Mushroom Soup
Mushroom Ricotta Cheese Tart
Easy Mushroom Quiche
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Printable Recipe
Pesto Stuffed Mushrooms with Feta Cheese
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 6 (6) Mushrooms (large or 12 medium)
- 1 clove Garlic (minced)
- ¼ cup Bread crumbs (dry)
- 2 tablespoon Pesto
- 2 tablespoon Sour cream
- ¼ cup (4 tablespoon) Olive oil
- ¼ cup (40 g) Feta cheese (chopped into small cubes)
- ¼ cup (30 g) Mozzarella (grated)
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
PREPARE MUSHROOMS
- Preheat the oven at 190 C / 380 F
- Clean the mushrooms well by wiping them with a moist paper towel.
- Remove the stalks gently so you do not break the mushrooms
- Using a teaspoon carefully scrape off the gills to create more space (inside of the mushroom caps).
- Chop the mushrooms stalks finely
- Line a baking tray with Aluminium foil for easy cleanup.
- Coat the foil with olive oil to prevent the mushrooms from sticking.
- Then lightly coat the mushroom caps with olive oil. This will prevent them from drying out.
PREPARE THE FILLING
- In a mixing bowl add all the filling ingredients
- Chopped mushrooms stalks. garlic, pesto, sour cream – combine well.
- Add chopped herbs and grated cheeses
- Then add the breadcrumbs
- Season with salt and Pepper to taste (use less salt as the cheese is salty)
FILL AND BAKE MUSHROOMS
- Gently stuff the mushroom cavity with the prepared filling.
- Place them on the baking tray.
- Drizzle with remaining Olive Oil
- Top with mushrooms with the Mozzarella cheese.
- Bake for about 20 minutes.
- Garnish with fresh herbs.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Cynthia
I absolutely love this recipe! I substituted the bread crumbs for crushed pork rinds to keep it GF and they were a big hit. I used the larger mushrooms and they were substancial; for a party I will use small enough to eat whole. Thanks for another great recipe!
Veena Azmanov
Thank you, Cynthia. Happy you are enjoying my recipes.
Coral
You are such a talented lady Veena. Your cakes are breathtaking but your recipes..wow. I hope your family knows how lucky they are.
Veena Azmanov
Thank you, Coral. Thank you so much for your lovely words and support. Yes, my family does know that they are lucky. I think!