We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
10 minutes
30 minutes
40 minutes
- 8 large fresh mushrooms
- 1 tablespoon olive oil
- 2 cups ricotta cheese
- 0.75 cup grated Parmesan cheese
- 0.75 cup shredded mozzarella cheese
- 4 tablespoons pesto
- Preheat oven to a toasty 375°F (190°C).
- Clean mushrooms thoroughly, discard stems, hollow out, and generously brush with olive oil.
- Combine cheese and pesto in a mixing bowl, saving 1/4 cup Parmesan cheese. Fill mushroom caps with the cheese-pesto mixture and place them on a baking sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
- Bake until the cheese is golden brown and bubbling, for about 25-30 minutes.
Similar Recipes
- 50min
Stuffed mushrooms
User Recipe Description: Homemade spaghetti carbonara made with fresh eggs, crispy pancetta, grated Parmesan cheese, and al dente spaghetti noodles. Rewritten Description: Indulge in a classic homemade spaghetti carbonara featuring crispy pancetta, fresh eggs, Parmesan cheese, and perfectly cooked spaghetti.
- 40min
Stuffed Mushrooms II
Elevate seafood-stuffed mushrooms with vibrant parsley, crispy breadcrumbs, and a rich blend of butter and eggs.
- 45min
Stuffed Mushrooms with Sour Cream
Air fried bacon and vegetable stuffed mushrooms with sour cream and cheese - simple, elegant appetizer.
- 20min
Prosciutto mushrooms
Stuffed mushrooms with gooey melted cheese.
- 40min
Stuffed Mushrooms I
Elevate mushrooms with decadent crab and cream cheese filling.