"Mushroom caps stuffed with a mixture of Italian cheeses and pesto." — LisaB
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grated Parmesan cheese
shredded mozzarella cheese
Great! I added some breadcrumbs, minced onion, garlic, and an egg in with the mix and it was great!
This definitely did not turn out the way I had hoped. I served them at an appetizer party and at least half the tray was left. I used about 24 stuffing mushrooms to use up all that stuffing. Because the mushrooms weren't precooked before adding the stuffing, as some of my other stuffed mushrooms recipes call for, the mushrooms released a lot of water during the cooking process. There was a lot of very unappetizing brown liquid sitting at the bottom of the pan once they were done. That liquid also really watered down the flavor of the stuffing. I had tried the stuffing before baking the mushrooms, and I thought it was excellent. After they baked though, the stuffing was quite bland. Maybe prebaking the mushrooms, and possibly adding some breadcrumbs to the stuffing to help absorb more liquid would help, but I don't think I will bother to try these again. There are definitely better stuffed mushroom recipes out there.
YUMMY!!!! I made this stuffing to fill a pack of HUGE portobello mushrooms, the result: Gorgeous looking, mouthwatering, deeeeeelicious entreé !!!! Will definitely be making these again and again! I brushed my mushrooms with oregano olive oil and added some powdered garlic to the cheese mix. Really good! ... next time I will try adding a pack of cream cheese to the mixture to add a bit of creaminess. CAN´T WAIT!
I made these this past weekend and everyone loved them. Took some tips from other reviewers. I made the same amount of filling and stuffed 12 large caps and some vine ripened cherry tomatoes. I did precook the mushrooms first and allowed them to drain before stuffing. Froze the leftovers to stuff chicken later. I reduced the baking time to 12 minutes since the caps were precooked. Served on a bed of parsley and it was pretty.... everyone gobbled them up!! Great recipe!!
I made this and put them in smaller mushroom caps to use as appetizers. I thought they were very good, however, next time I will use more mozeralla and maybe a little less ricotta (thus the four star instead of five). I didn't feel they were "cheesy" enough for my tastes. I think the pesto was a great addition and made them different - I used homemade pesto that I froze this past summer.
These were excellent, but I thought that the recipe made too much filling. Extra filling makes a great dip. I also cut cherry tomatoes into fourths and placed on mushrooms with sprinkled dried parsley before cooking, and they came out great. YUM!
My family loved this recipe! I cooked the mushrooms in a skillet in the olive oil first. The cheese stuffing turned out perfectly golden brown. Absolutely delicious if you like pesto. I ran out of mushrooms when stuffing them though. I'd double the amount of mushrooms when buying them at the grocery store.
They were so awsome! I made them for my sisters bridal shower. They were a huge hit! Highly reccomend these and easy to make.
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Mushrooms III
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 274
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