Stuffed Mushrooms Pesto Tomato: A Delicious & Easy Recipe

Stuffed mushrooms pesto tomato are a delightful appetizer or side dish that will disappear in minutes! Imagine plump, earthy mushrooms overflowing with a vibrant pesto, sun-dried tomato, and cheese filling. The aroma alone is enough to make your mouth water, and the taste? Pure bliss! I’ve been making these for years, and they’re always a hit at parties and family gatherings.

While the exact origins of stuffed mushrooms are difficult to pinpoint, the concept of filling mushrooms with savory ingredients has been around for centuries. Mushrooms themselves have a rich history, enjoyed by cultures worldwide for their unique flavor and nutritional benefits. The addition of pesto, a Ligurian sauce dating back to Roman times, and sun-dried tomatoes, a Mediterranean staple, elevates this dish to a whole new level of deliciousness.

People adore stuffed mushrooms pesto tomato for several reasons. First, they’re incredibly flavorful, offering a delightful combination of earthy, savory, and slightly sweet notes. The creamy pesto complements the meaty mushrooms perfectly, while the sun-dried tomatoes add a burst of tangy sweetness. Second, they’re relatively easy to make, requiring minimal prep time and readily available ingredients. Finally, they’re incredibly versatile – perfect as an appetizer, a side dish, or even a light meal. So, are you ready to learn how to make these irresistible morsels? Let’s get started!

Ingredients:

• 1.5 lbs large cremini mushrooms, stems removed and reserved
• 1/4 cup olive oil, plus more for drizzling
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, quartered
• 1/2 cup prepared pesto (store-bought or homemade)
• 1/2 cup breadcrumbs (panko or Italian seasoned)
• 1/4 cup grated Parmesan cheese, plus more for topping
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
• Optional: 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• Optional: Red pepper flakes, to taste

Preparing the Mushroom Filling:

1. Prepare the Mushroom Stems: Finely chop the reserved mushroom stems. You want them to be almost the same size as the chopped onion. This ensures even cooking and a consistent texture in the filling.
2. Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Be careful not to brown the onion; you just want it to become tender and sweet.
3. Add Garlic and Mushroom Stems: Add the minced garlic and chopped mushroom stems to the skillet. Cook for another 2-3 minutes, until the garlic is fragrant and the mushroom stems have softened slightly. Stir frequently to prevent the garlic from burning.
4. Incorporate the Tomatoes: Add the quartered cherry tomatoes to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes have softened and released some of their juices. This adds moisture and a burst of fresh flavor to the filling.
5. Deglaze (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom. Let the wine simmer for a minute or two, until it has mostly evaporated. This adds depth of flavor to the filling.
6. Combine with Pesto and Breadcrumbs: Remove the skillet from the heat. In a large bowl, combine the sautéed mixture with the pesto, breadcrumbs, Parmesan cheese, chopped basil, and chopped parsley.
7. Season to Taste: Season the filling with salt and freshly ground black pepper to taste. If you like a little heat, add a pinch of red pepper flakes. Mix everything together thoroughly until well combined. Taste and adjust seasonings as needed. The filling should be flavorful and slightly moist.

Stuffing and Baking the Mushrooms:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Mushroom Caps: Lightly drizzle a baking sheet with olive oil. Arrange the mushroom caps on the baking sheet, open side up.
3. Stuff the Mushrooms: Spoon the prepared filling into each mushroom cap, mounding it slightly. Don’t be afraid to pack the filling in; the mushrooms will shrink slightly as they bake.
4. Top with Parmesan Cheese: Sprinkle the stuffed mushrooms with additional grated Parmesan cheese. This will create a golden-brown and crispy topping.
5. Bake the Mushrooms: Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and golden brown. The exact baking time will depend on the size of the mushrooms and your oven.
6. Broil for Extra Crispness (Optional): For an extra crispy topping, broil the stuffed mushrooms for the last 1-2 minutes of baking, watching carefully to prevent burning.
7. Let Cool Slightly: Remove the stuffed mushrooms from the oven and let them cool for a few minutes before serving. This will allow the filling to set slightly and prevent you from burning your mouth.

Serving Suggestions:

1. Garnish: Garnish the stuffed mushrooms with fresh basil or parsley before serving.
2. Serve as an Appetizer: Stuffed mushrooms make a delicious and impressive appetizer for parties or gatherings.
3. Serve as a Side Dish: They can also be served as a flavorful side dish alongside grilled meats, roasted vegetables, or pasta.
4. Pairing Suggestions: These stuffed mushrooms pair well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
5. Storage: Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Tips and Variations:

• Mushroom Selection: Choose large, firm cremini mushrooms with intact caps. Avoid mushrooms that are bruised or discolored. Portobello mushrooms can also be used, but they will require a longer baking time.
• Pesto Variations: Feel free to experiment with different types of pesto, such as sun-dried tomato pesto or kale pesto.
• Breadcrumb Variations: Panko breadcrumbs will create a crispier topping than Italian seasoned breadcrumbs. You can also use gluten-free breadcrumbs if needed.
• Cheese Variations: Other cheeses that work well in this recipe include mozzarella, provolone, and Gruyere.
• Add Protein: For a heartier filling, add cooked Italian sausage, ground beef, or chopped cooked chicken.
• Vegetarian Option: To make this recipe vegan, use vegan pesto, vegan Parmesan cheese, and gluten-free breadcrumbs.
• Make Ahead: The stuffed mushrooms can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time if baking from cold.
• Freezing: Stuffed mushrooms can be frozen before baking. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw completely in the refrigerator before baking.
• Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat.
• Herb Variations: Experiment with different herbs, such as thyme, oregano, or rosemary.
• Nut Allergy: If you have a nut allergy, make sure to use pesto that is nut-free. Many store-bought pestos contain pine nuts.

Troubleshooting:

• Mushrooms are too watery: If the mushrooms release too much water during baking, drain the excess liquid from the baking sheet halfway through the baking time.
• Filling is too dry: If the filling is too dry, add a tablespoon or two of olive oil or vegetable broth to moisten it.
• Mushrooms are not cooking evenly: Make sure the mushrooms are arranged in a single layer on the baking sheet. If they are crowded, they will steam instead of bake.
• Filling is not sticking to the mushrooms: Make sure the mushroom caps are dry before stuffing them. You can also lightly dust the inside of the caps with flour to help the filling adhere.

Nutritional Information (Approximate):

• Calories: 200-250 per serving (depending on ingredients and portion size)
• Fat: 15-20g
• Saturated Fat: 5-7g
• Cholesterol: 20-30mg
• Sodium: 300-400mg
• Carbohydrates: 10-15g
• Fiber: 2-3g
• Sugar: 3-5g
• Protein: 5-7g

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Why This Recipe Works:

This recipe is a winner because it combines the earthy flavor of mushrooms with the bright, herbaceousness of pesto and the sweetness of cherry tomatoes. The breadcrumbs add texture and help to bind the filling together, while the Parmesan cheese provides a salty, savory note. The optional white wine adds depth of flavor and complexity. The recipe is also relatively easy to make and can be customized to suit your preferences. Whether you’re looking for a delicious appetizer, a flavorful side dish, or a vegetarian main course, these stuffed mushrooms are sure to please. The combination of textures and flavors is simply irresistible!

Conclusion:

And there you have it! These stuffed mushrooms pesto tomato are truly a flavor explosion waiting to happen. I know, I know, there are a million mushroom recipes out there, but trust me on this one. The combination of earthy mushrooms, vibrant pesto, juicy tomatoes, and that perfectly melted cheese is simply irresistible. It’s the kind of dish that makes you close your eyes and savor every single bite.

But why is this recipe a must-try? Well, beyond the incredible taste, it’s incredibly versatile and surprisingly easy to make. It’s elegant enough to serve as an appetizer at your next dinner party, yet simple enough for a quick and satisfying weeknight meal. Plus, it’s a fantastic way to sneak in some extra veggies! Who can resist a mushroom when it’s loaded with deliciousness?

Looking for serving suggestions? These stuffed mushrooms are fantastic on their own as an appetizer or side dish. You can also serve them alongside a grilled steak or chicken for a complete and satisfying meal. For a vegetarian option, try pairing them with a fresh salad or a bowl of creamy tomato soup. They would also be amazing served over a bed of pasta, creating a hearty and flavorful main course.

And speaking of variations, the possibilities are endless! Feel free to get creative and customize the recipe to your liking. If you’re not a fan of pesto, try using a different herb blend, such as a mixture of oregano, thyme, and rosemary. You could also add some crumbled sausage or bacon for a meaty twist. For a spicier kick, try adding a pinch of red pepper flakes to the filling. And if you’re feeling adventurous, experiment with different types of cheese. Gruyere, provolone, or even a sprinkle of parmesan would all be delicious additions.

Another fun variation is to use different types of mushrooms. While I typically use cremini mushrooms for this recipe, you could also try using portobello mushrooms for a heartier and more substantial dish. Simply remove the stems and gills from the portobello mushrooms and fill them with the pesto tomato mixture.

Don’t be afraid to experiment and make this recipe your own! That’s the beauty of cooking, after all. It’s all about finding what you love and creating dishes that bring you joy.

I truly believe that these stuffed mushrooms pesto tomato will become a new favorite in your household. They’re easy to make, incredibly delicious, and endlessly customizable. So, what are you waiting for? Head to the grocery store, gather your ingredients, and get cooking!

I’m so excited for you to try this recipe and experience the magic for yourself. And when you do, please, please, please share your experience with me! I would love to hear what you think, what variations you tried, and how you served them. You can leave a comment below, tag me on social media, or even send me an email. I’m always eager to hear from my readers and see their culinary creations.

Happy cooking, and I can’t wait to hear from you! Let me know if you have any questions, and I’ll do my best to help. Enjoy!

---