Pesto Stuffed Mini Mushrooms
Pesto stuffed mini mushrooms are a delightful and easy-to-make appetizer perfect for parties and gatherings. These bite-sized treats combine tender mushrooms with savory basil pesto. They are flavorful and visually appealing, making them great party finger foods.
Ready in just 20 minutes, they’re perfect for busy hosts. The recipe is versatile, allowing for various cheese combinations and garnishes. This makes it easy to suit different tastes and dietary preferences.
What Makes Pesto Stuffed Mini Mushrooms Special
Pesto stuffed mini mushrooms are a delightful treat for any gathering. They are perfect for holiday entertaining or casual get-togethers. The secret is the flavorful pesto filling and the mushroom varieties that go well with it.
Key Ingredients for Perfect Pesto Filling
The pesto filling is the main attraction. It’s made with fresh basil, pistachios or pine nuts, olive oil, Parmesan cheese, and garlic powder. This mix of flavors makes the mushroom filling rich, creamy, and aromatic.
Best Mushroom Varieties to Use
White button, cremini, or baby bella mushrooms are the best for this recipe. They are small, with a delicate flavor that goes well with pesto. Their size makes them perfect for these bite-sized delights.
Health Benefits and Nutritional Value
Pesto stuffed mini mushrooms are not just tasty but also good for you. Mushrooms are low in calories and full of vitamins, minerals, and antioxidants. The pesto adds healthy fats, protein, and fiber. So, these pesto stuffed mini mushrooms are a guilt-free choice for any occasion.
| Nutrition Facts | Per Serving |
|---|---|
| Yield | 4 servings |
| Net Carbs | 5g |
| Calories | 462 |
| Fat | 15g |
| Carbohydrates | 8g |
| Fiber | 3g |
| Protein | 26g |
Step-by-Step Guide to Perfect Pesto Stuffed Mini Mushrooms
Making pesto stuffed mini mushrooms is easy. First, preheat your oven to 350°F (175°C). Clean and remove the stems from 1 pound of fresh mushrooms. This dish is great for quick meals, parties, or dinner gatherings because it’s simple and tastes amazing.
Then, make the pesto filling. Blend fresh basil, nuts, olive oil, grated cheese, and a bit of seasoning. Fill each mushroom cap with about 1/2 teaspoon of pesto. For extra crunch, sprinkle panko breadcrumbs on top before baking.
Put the mushrooms in the oven and bake for 15-20 minutes. They’re done when the mushrooms are tender and the filling is warm and bubbly. After baking, add shaved Parmesan cheese or toasted pine nuts for a beautiful look. This recipe can be made up to 24 hours in advance. It’s perfect for your next make-ahead appetizers or quick and easy recipes event.
