Pesto Stuffed Mushrooms

These oil free Pesto Stuffed Mushrooms are the perfect little slider to serve as an appetizer. If you like things a little spicy, don’t be afraid to use the red pepper flakes!

  • 12 medium Mushrooms
  • 2/3 cup Vini’s Pesto Sauce
  • ¼ cup (1 ounce) grated Parmesan Cheese
  • ¼ cup chopped Roasted Red Pepper
  • 3 tablespoons seasoned Breadcrumbs
  • 3 tablespoons Pine Nuts
  • ¼ cup (1 ounce) shredded Mozzarella Cheese
  1. 1.

    Preheat oven to 400°F. Twist off mushroom stems; reserve for another use. Place mushroom caps, stem side up, on un-greased baking sheet.

  2. 2.

    Combine pesto, Parmesan cheese, red pepper, breadcrumbs and pine nuts in small bowl; stir until well blended.

  3. 3.

    Fill mushroom caps with pesto mixture. Sprinkle with mozzarella cheese. Bake 8 to 10 minutes or until filling is hot and cheese is melted. Serve immediately.

10 minutes

4-5 people

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