Stuffed Mushrooms with Pistachio Pesto

Stuffed Mushrooms with Pistachio Pesto

Are you making fun plans for Valentine’s Day? If you are looking for a pretty and delicious appetizer for your celebration, these Stuffed Mushrooms with Pistachio Pesto are perfect! They are so tasty and they make a beautiful presentation. The filling is decadent and rich and the pesto is robust and flavorful. These would undoubtedly make date night or family dinner a celebration. You can find more fun appetizers here and here!


For the Stuffed Mushrooms:

1 pound of baby portobello mushrooms

1 cup of Panko bread crumbs

8 ounces of Mascarpone cheese

1 cup of Parmesan cheese

1 tablespoon of fresh oregano, chopped

1 tablespoon of fresh rosemary, chopped

3 cloves of garlic, minced

1 teaspoon of crushed red pepper

1 tablespoon of salt

1/4 cup of olive oil

1/4 cup crushed pistachios

For the Pistachio Pesto:

1 cup of shelled pistachios

1 cup of basil

1 cup of Parmesan cheese

1 cup of olive oil

3 cloves of garlic, minced


For the Pistachio Pesto:

Place the pistachios in a food processor and pulse them until they are finely chopped.

Add the Parmesan, olive oil, basil, and garlic.

Pulse until the pesto is well combined and has a smooth consistency.

To make a pesto sauce to drizzle over the mushrooms, add two tablespoons of water to 1/4 cup of pesto and whisk together.

For the Stuffed Mushrooms:

Set the oven to 350 degrees.

Clean and dry the mushrooms, removing the stems.

In a large glass bowl, mix together the Mascarpone and Parmesan cheese.

Add the Panko bread crumbs and olive oil.

Season the mixture with oregano, rosemary, crushed red pepper, salt, and garlic.

Stir to combine well.

Fill each mushroom with cheese mixture and place them on a parchment-lined baking sheet.

Bake the mushrooms for 10 minutes until they begin to look golden brown.

Drizzle the mushrooms with pesto sauce and top them with crushed pistachios.