Pesto and Mozzarella Stuffed Mushrooms That’ll Steal the Show at Any Party

A Quick, Catchy Intro with a Viral Hook

Let me guess—you bought mushrooms because they were on sale, and now they’re sitting in your fridge, giving you the stink eye. We’ve all been there. But before you toss them into another boring stir-fry, hear me out: pesto and mozzarella stuffed mushrooms are the savory, cheesy, flavor-packed snack you didn’t know you needed. One bite and you’ll be side-eyeing all other appetizers like, “Why even try?”

Why This Recipe Is Awesome

Look, if you’re the kind of person who wants maximum flavor with minimal effort, you’ve just hit the jackpot. These little mushroom miracles are:

• Ridiculously easy to make (seriously, even if your culinary skills top out at toast).
• Perfect for impressing guests without looking like you tried too hard.
• Oozing with melty mozzarella and herby pesto—a combo so good, it should be illegal.
• Low-carb, vegetarian, and snack-sized, making them ideal for party trays or solo snacking (no judgment).

Ingredients

• 20 large button or cremini mushrooms, stems removed
• 1/2 cup pesto (store-bought or homemade—you do you)
• 3/4 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• Salt & pepper to taste

Optional upgrades:

• Swap mozzarella for fontina or gouda for extra meltiness.
• Add a sprinkle of chili flakes if you’re feeling spicy.

Tools & Kitchen Gadgets Used

These are the MVPs behind your mushroom magic. Affiliate links, assemble:

• Baking sheet
• Parchment paper or silicone baking mat
• Mixing bowl
• Teaspoon (for stuffing mushrooms)
• Small brush (for oiling mushrooms)
• Oven mitts (unless you like living dangerously)

Step-by-Step Instructions

1. Preheat your oven to 375°F. Yes, the oven. This isn’t an air fryer free-for-all.
2. Clean your mushrooms by wiping them with a damp paper towel. Don’t dunk them like donuts—they’ll get soggy.
3. Remove the stems. Twist and shout (or just twist). Save those stems for another dish if you’re thrifty.
4. Brush the mushroom caps with olive oil. We want glisten, not grease.
5. Mix your pesto and mozzarella in a bowl. Try not to eat it with a spoon. You’re better than that.
6. Stuff each mushroom cap with a heaping spoonful of the pesto-cheese glory. Top with a pinch of Parmesan.
7. Line the mushrooms up on a parchment-lined baking sheet like proud little soldiers.
8. Bake for 18–20 minutes, until the cheese is bubbling and golden.
9. Cool slightly (or don’t), and then devour like the classy human you are.

Calories & Nutritional Info (Per Serving – approx. 4 mushrooms)

• Calories: ~110
• Protein: 5g
• Carbs: 3g
• Fat: 9g
• Fiber: 1g
• Gluten-free and vegetarian-friendly

Common Mistakes to Avoid

• Overstuffing: You’re not building mushroom skyscrapers. A teaspoon is plenty.
• Skipping the oil: Dry mushrooms = sad mushrooms.
• Not preheating your oven: What are you, a monster?
• Using watery pesto: If it looks like green soup, don’t use it.

Variations & Customizations

• Keto-Friendly Twist: Use extra cheese, skip the Parmesan topping if you’re counting.
• Spicy Mushroom Madness: Add a dash of hot sauce to the filling or top with jalapeño slices.
• Vegan Vibes: Use vegan pesto and mozzarella alternatives. Still delish, still bougie.

FAQ Section

1. Can I make pesto and mozzarella stuffed mushrooms ahead of time? Yes, prep and stuff them a day ahead. Just pop them in the oven before serving.

2. How do I keep stuffed mushrooms from getting soggy? Brush them with oil, don’t wash them in water, and bake—not steam.

3. Can I freeze stuffed mushrooms? You can, but they might get mushy. Best eaten fresh.

4. What type of mushrooms work best for stuffing? Button and cremini mushrooms are your besties here. Portobello if you want giant bites.

5. Can I use homemade pesto? Absolutely. Just make sure it’s not too oily or watery.

6. Are these suitable for vegetarians? Yes—just double-check that your pesto doesn’t contain animal rennet.

7. Can I air fry these instead of baking? Totally. 375°F for about 10 minutes. Check halfway so they don’t become cheesy meteors.

Final Thoughts

So, are you emotionally prepared for how good these pesto and mozzarella stuffed mushrooms are going to taste? Because I wasn’t. These tiny bites of heaven are perfect for any gathering—or just hoarding on your couch while watching reality TV. No shame. Tag me when you make these. Or just brag about how yours turned out better than everyone else’s.