Pesto Stuffed Mushrooms with Feta Cheese
Stuffed mushrooms are perfect appetizers or sides. These pesto-stuffed mushrooms with feta cheese are absolutely delicious and super quick to make with easy-to-find ingredients. The nutty flavor from the pesto combined with the salty feta and other cheeses stuffed inside the meaty mushroom creates a mouthfeel that will keep you craving more.
The combination of pesto and feta cheese creates a harmonious blend of flavors that is perfect for stuffing mushrooms. The pesto adds a burst of fresh, aromatic flavors, while the feta cheese brings a creamy and tangy element to the stuffing. Together, they create a stuffing that is not only flavorful but also incredibly satisfying.
Whether served as an appetizer or a side dish, mushrooms stuffed with pesto and feta cheese are sure to impress with their bold and irresistible taste.
Why is this the best recipe?
- Flavorful Pesto Infusion: The use of pesto sauce adds a burst of fresh, herby flavor that complements the earthy mushrooms perfectly.
- Richness of Feta Cheese: Feta cheese adds a creamy and tangy element to the stuffing, enhancing its overall taste and texture.
- Textural Contrast with Breadcrumbs: The breadcrumbs not only help bind the stuffing but also add a pleasant crunch, elevating the overall mouthfeel of the dish.
- Easy to Prepare and Impressive Presentation: This recipe is relatively simple to prepare yet yields impressive results, making it perfect for both casual gatherings and special occasions. The stuffed mushrooms also make for an elegant appetizer or side dish that is sure to impress your guests.
Ingredients and substitutes
- Large Mushrooms – The base for the stuffed mushrooms, providing a meaty texture and earthy flavor. Use portobello or cremini mushrooms for larger caps, or use button mushrooms for smaller appetizer-sized portions.
- Pesto Sauce – Provides a rich, herby flavor to the stuffing mixture. Use homemade or store-bought pesto. You can also substitute with sun-dried tomato pesto or olive tapenade for a different flavor profile.
- Feta Cheese, crumbled – Adds a tangy and salty flavor to the stuffing mixture. Substitute with goat cheese or blue cheese for a different flavor. For a vegan option, use a dairy-free feta alternative.
- Breadcrumbs – Help bind the stuffing mixture and add texture. Use gluten-free breadcrumbs if you’re avoiding gluten. Crushed crackers or panko breadcrumbs can also be used.
- Sour Cream – Adds creaminess and moisture to the stuffing mixture. Substitute with Greek yogurt or cream cheese for a similar texture and flavor.
- Mozzarella Cheese, shredded – Adds a gooey, melty texture and mild flavor to the stuffing mixture. Use any meltable cheese such as cheddar, provolone, or Gouda. For a vegan option, use a dairy-free mozzarella alternative.
- Olive Oil (for drizzling) – Helps to brown and cook the stuffed mushrooms evenly. Canola oil or melted butter can be used as an alternative for drizzling.
Step-by-step: Feta-stuffed mushrooms
- Preheat the oven to 375°F (190°C) or Gas mark 5 and lightly grease a baking dish with olive oil.
- Wipe the mushrooms well with a damp cloth. Remove stems and gills (the black part on the underside) to create space for stuffing. Chop the mushroom stems finely and add them to the filling later.
- In a bowl, combine the chopped mushroom stems, pesto sauce, feta cheese, breadcrumbs, sour cream, and mozzarella cheese. Mix well to combine. Season the mixture with salt and pepper to taste.
- Stuff each mushroom cap with the pesto mixture, pressing gently to pack it in.
- Place the stuffed mushrooms in the prepared baking dish. Drizzle the mushrooms with olive oil and bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Serve the pesto-stuffed mushrooms warm as a delicious appetizer or side dish. Enjoy!
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Frequently asked questions
Stuffed mushrooms can be stored in the refrigerator for up to 3-4 days. To store them, place the cooked stuffed mushrooms in an airtight container and keep them refrigerated. When ready to eat, reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can freeze stuffed mushrooms for up to 1 month. To freeze, place the cooked stuffed mushrooms on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag. Reheat frozen stuffed mushrooms in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through.
No. There is no need to peel the mushrooms for stuffing. Unless you have a bruised mushroom that needs its skin removed, it’s best to keep the skin on.
The easiest way to hollow out the mushrooms is with a small teaspoon, as I show in the video. Using the spoon as a scoop works perfectly.
Yes, you can prepare the stuffed mushrooms ahead of time and refrigerate them until you’re ready to bake them. Just make sure to store them in an airtight container to keep them fresh.
While it’s best to enjoy these stuffed mushrooms fresh, you can freeze them after they’ve been baked. Allow them to cool completely, then place them in an airtight container or freezer-safe bag and freeze for up to 1 month. To reheat, bake them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
Pesto Stuffed Mushrooms with Feta Cheese
Stuffed mushrooms are perfect appetizers or sides. These pesto-stuffed mushrooms with feta cheese are absolutely delicious and super quick to make with easy-to-find ingredients. The nutty flavor from the pesto combined with the salty feta and other cheeses stuffed inside the meaty mushroom creates a mouthfeel that will keep you craving more.
Video
Ingredients
- 12 large (276 g) Mushrooms stems removed and reserved
- ½ cup (125 g) Pesto sauce
- ½ cup (75 g) Feta cheese crumbled
- ¼ cup (30 g) Breadcrumbs
- ¼ cup (60 g) Sour cream
- ¼ cup (30 g) Shredded mozzarella cheese
- ½ tsp Salt to taste
- ½ tsp Black pepper powder
- 2 tbsp Olive oil for drizzling
Method
- Preheat the oven to 375°F / 190°C/ Gas mark 5 and lightly grease a baking dish with olive oil.
- Wipe the mushrooms well with a damp cloth. Remove stems and gills (the black part on the underside) to create space for stuffing. Chop the mushroom stems finely and add them to the filling later.
- In a bowl, combine the chopped mushroom stems, pesto sauce, feta cheese, breadcrumbs, sour cream, and mozzarella cheese. Mix well to combine. Season the mixture with salt and pepper to taste.
- Stuff each mushroom cap with the pesto mixture, pressing gently to pack it in.
- Place the stuffed mushrooms in the prepared baking dish. Drizzle the mushrooms with olive oil and bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Serve the pesto-stuffed mushrooms warm as a delicious appetizer or side dish. Enjoy!
Notes
- Choose the Right Mushrooms: Use large mushrooms with sturdy caps, such as portobello or cremini, for easier stuffing and better flavor.
- Remove Excess Moisture: After cleaning the mushrooms, pat them dry with paper towels to remove any excess moisture. This helps prevent the mushrooms from becoming soggy during baking.
- Save Mushroom Stems for Flavor: Finely chop the mushroom stems and incorporate them into the stuffing mixture. This adds extra mushroom flavor and reduces food waste.
- Use High-Quality Pesto: Use homemade or high-quality store-bought pesto for the best flavor. You can also adjust the amount of pesto to suit your taste preferences.
- Mix the Stuffing Thoroughly: Ensure the pesto, feta cheese, breadcrumbs, sour cream, and mozzarella cheese are well combined. This helps distribute the flavors evenly throughout the stuffing mixture.
- Season the Mixture: Taste the stuffing mixture before stuffing the mushrooms and adjust the seasoning with salt and pepper as needed.
- Pack the Mushrooms Firmly: Press the stuffing mixture firmly into the mushroom caps to ensure they are well filled and hold together during baking.
- Drizzle with Olive Oil: Drizzle the stuffed mushrooms with olive oil before baking to help them cook evenly and develop a golden-brown crust.
- Check for Doneness: Bake the stuffed mushrooms until they are tender and the filling is golden and bubbly. Cooking time may vary depending on the size of the mushrooms.
- Serve Warm: Serve the Pesto Stuffed Mushrooms warm as an appetizer or side dish. They pair well with a variety of meals and are sure to impress your guests!
Equipment you will need
Nutrition
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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!
Thank you, Cynthia. Happy you are enjoying my recipes.
You are such a talented lady Veena. Your cakes are breathtaking but your recipes..wow. I hope your family knows how lucky they are.
Thank you, Coral. Thank you so much for your lovely words and support. Yes, my family does know that they are lucky. I think!
Mushrooms in any form are a winner with me. These stuffed mushrooms look incredible.
THank you so much Amanda !
These would be such a great appetizer for Thanksgiving! They sound delicious and super easy too.
Thank you Elizabeth. Yes they sure would be great for thanks giving
These look simply gorgeous! Not to mention delicious! I love stuffed mushrooms! Saving this one!
So glad to hear you like it Beth. Thanks so much !!
Wow!!! These sound so delicious! They’d make for a great appetizer for a holiday party!! Thanks for sharing XO
Thank you so much Sarah !
I made this today. it’ was so delicious. Thanks so much