Credits: Eatwell101​

Baked Cheese Pesto Stuffed Mushrooms is a recipe that is sure to please any cheese lover. This dish is easy to make and can be on the table in no time. The five kinds of cheese used in this recipe give the stuffed mushrooms a depth of flavour. The tomato sauce perfectly accompanies the stuffed mushrooms and ties the dish together perfectly.

This dish is not only delicious, but it is also packed with nutrients. The mushrooms are a good source of fibre and antioxidants. The five kinds of cheese used in this recipe are all packed with calcium and protein. The tomato sauce is a good source of lycopene, an antioxidant with numerous health benefits. So, if you are looking for a show-stopping appetiser sure to impress, look no further than Baked Cheese Pesto Stuffed Mushrooms.

Here’s what you need:

-7-8 medium Portobello mushrooms, stem removed, washed, and pat dry with a paper towel
-2 tablespoons ricotta
-2 tablespoons gorgonzola, crumbled
-2 tablespoons goat cheese, crumbled
-2 tablespoons pecorino romano, grated
-2 tablespoons mascarpone, softened
-1/2 cup crispy panko
-1 cup strained tomato sauce
-3 cloves garlic, minced
-2 tablespoons olive oil
-4 tablespoons pesto
-1 teaspoon Italian seasoning
-1/2 teaspoon salt and pepper
-1 tablespoon chopped parsley to garnish

Instructions:

1. Preheat oven to grill/broil setting on high heat. Place the oven rack in the middle of the oven.

2. To make the cheese filling, mix together ricotta, gorgonzola, goat cheese, pecorino romano, mascarpone, 1/2 of garlic, and 1/2 of panko in a large bowl.

3. Mix the remaining panko, 1/2 of garlic, and 1 tablespoon olive oil in another bowl.

4. In an oven-proof skillet ( we recommend using cast iron), spread the tomato sauce, remaining garlic, salt, pepper, Italian seasoning, and olive oil.

5. Place the mushroom caps over the sauce in a skillet and brush with olive oil. Fill mushroom caps with cheese mixture, then top with panko mixture. Add pesto around mushrooms.

6. Bake for 10-15 minutes until tomato sauce is bubbly, mushrooms are soft, cooked through, and the tops are golden.

7. Garnish with chopped parsley and serve immediately from skillet with tomato sauce. To make this a whole meal, serve over some cooked pasta or rice.

To make this dish extra special, try serving this with a side of crusty bread to mop up all that delicious tomato sauce. Enjoy!

So, what are you waiting for? Give this recipe a try, and let us know what you think in the comments below.

 

[adorableagnes]

View attachment 5001
Credits: Eatwell101​

Baked Cheese Pesto Stuffed Mushrooms is a recipe that is sure to please any cheese lover. This dish is easy to make and can be on the table in no time. The five kinds of cheese used in this recipe give the stuffed mushrooms a depth of flavour. The tomato sauce perfectly accompanies the stuffed mushrooms and ties the dish together perfectly.

This dish is not only delicious, but it is also packed with nutrients. The mushrooms are a good source of fibre and antioxidants. The five kinds of cheese used in this recipe are all packed with calcium and protein. The tomato sauce is a good source of lycopene, an antioxidant with numerous health benefits. So, if you are looking for a show-stopping appetiser sure to impress, look no further than Baked Cheese Pesto Stuffed Mushrooms.

Here’s what you need:

-7-8 medium Portobello mushrooms, stem removed, washed, and pat dry with a paper towel
-2 tablespoons ricotta
-2 tablespoons gorgonzola, crumbled
-2 tablespoons goat cheese, crumbled
-2 tablespoons pecorino romano, grated
-2 tablespoons mascarpone, softened
-1/2 cup crispy panko
-1 cup strained tomato sauce
-3 cloves garlic, minced
-2 tablespoons olive oil
-4 tablespoons pesto
-1 teaspoon Italian seasoning
-1/2 teaspoon salt and pepper
-1 tablespoon chopped parsley to garnish

Instructions:

1. Preheat oven to grill/broil setting on high heat. Place the oven rack in the middle of the oven.

2. To make the cheese filling, mix together ricotta, gorgonzola, goat cheese, pecorino romano, mascarpone, 1/2 of garlic, and 1/2 of panko in a large bowl.

3. Mix the remaining panko, 1/2 of garlic, and 1 tablespoon olive oil in another bowl.

4. In an oven-proof skillet ( we recommend using cast iron), spread the tomato sauce, remaining garlic, salt, pepper, Italian seasoning, and olive oil.

5. Place the mushroom caps over the sauce in a skillet and brush with olive oil. Fill mushroom caps with cheese mixture, then top with panko mixture. Add pesto around mushrooms.

6. Bake for 10-15 minutes until tomato sauce is bubbly, mushrooms are soft, cooked through, and the tops are golden.

7. Garnish with chopped parsley and serve immediately from skillet with tomato sauce. To make this a whole meal, serve over some cooked pasta or rice.

To make this dish extra special, try serving this with a side of crusty bread to mop up all that delicious tomato sauce. Enjoy!

So, what are you waiting for? Give this recipe a try, and let us know what you think in the comments below.

Those mushrooms sound delicious but the cost of the cheese is bringing a tear to my eye. Buying all of them would wreck the budget

 

[gordon1940]

Those mushrooms sound delicious but the cost of the cheese is bringing a tear to my eye. Buying all of them would wreck the budget

Yes so true. I read the Recipes in the Paper daily a cannot understand why most require ingredients most People do not hold in their Pantry and would require a good sum of money to acquire? Why? Well said.