Food | Snacks | Appetizers

Pesto Stuffed Mushrooms Are One Bite of Gigantic Flavor

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Bite sized appetizers will be at the forefront of everyone’s party plans. Mushrooms are natures cup and can be filled with pretty much anything!

Roasted mushrooms filled with herbaceous pesto and creamy ricotta, encrusted with crispy Parmesan cheese. You might want to make a double batch, these guys won’t last long at any party.

The best part about this recipe is that you can make these delicious little bite sized snacks all year round...even if it's snowing! Give them a try on the barbecue during the summer months, and then roast them in the oven during the winter months.

You can also try getting super creative and a play with the "stuffed" part of the recipe. Try different cheeses, add in some garlic, the possibilities are endless!

Want some other bite size recipes? Check these out:

Chicken Enchilada Bites

Cinnamon and Sugar Strawberry Cups

Mini Jalapeno Popper Egg Rolls

1. Preheat your oven to 425 degrees.

2. Put your ricotta into a bowl with the lemon zest, pesto, cayenne and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan.

3. Carefully remove the stalks from your mushrooms and discard them, then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray so that they can be filled with small amounts of your delicious ricotta mixture.

4. Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven for 15 minutes.

5. Enjoy!

Ingredients:

  • 1 pound cremini mushrooms
  • ½  pound ricotta cheese
  • ½ cup pesto
  • 1 teaspoon lemon zest
  • ½ teaspoon cayenne
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup parmesan

Directions:

  1. Preheat your oven to 425 degrees.
  2. Put your ricotta into a bowl with the lemon zest, pesto, cayenne and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan.
  3. Carefully remove the stalks from your mushrooms and discard them, then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray so that they can be filled with small amounts of your delicious ricotta mixture.
  4. Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven for 15 minutes.