These delicious pesto stuffed mushrooms are made with just four simple ingredients! It’s a perfect appetizer when you want to make something tasty and simple!

pesto stuffed mushrooms
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Ok, I have to admit, I’m not really a fan of mushrooms. But Alex loves mushrooms so I’ve been trying to find more ways to serve them. For his birthday, I thought it would be fun to make pesto stuffed mushrooms. It was so simple but so tasty! Looking for another shareable mushroom recipe? Try these simple mushroom tartlets!

How to Make Stuffed Mushrooms

Start by wiping the mushrooms with a damp paper towel, to get rid of any dirt. If the mushrooms are really dirty, you can give them a gentle rinse under water first. Then gently twist the stems to remove them from the caps.

pesto stuffed mushroom ingredients

Mix together the pesto, breadcrumbs, and Parmesan cheese. Stuff each mushroom with the breadcrumb mixture.

pesto stuffed mushrooms on a baking sheet

Bake for 15 minutes, until the breadcrumb mixture is lightly browned.

The Best Mushrooms for Stuffed Mushrooms

I like using cremini mushrooms or white button mushrooms, which are a good size for a bite-sized appetizer. The main difference between cremini mushrooms and white button mushrooms is size. Cremini mushrooms tend to be slightly larger, and also slightly more expensive. But either one will work for this recipe. Cremini mushrooms may also be called “baby bella” mushrooms.

How to Clean Mushrooms

The best way to clean mushrooms is to gently rinse them in a colander then use a damp paper towel to wipe any remaining dirt off the surface of the mushrooms. You want to avoid submerging or soaking sliced mushrooms as this can make them watery. If a mushroom has its gills exposed (like a portobello mushroom) then it’s best to avoid rinsing and just wipe them with a damp paper towel.

pesto stuffed mushrooms

The Best Pesto for Stuffed Mushrooms

You can make this recipe with any pesto you like, but lately, I’ve been enjoying the pesto from Aldi! I also really like Trader Joe’s pesto. Of course, you could also make your own if you like! If you have a nut allergy, try a nut-free pesto like this one. If you have some leftover pesto and you’re not sure what to do with it, try these veggie naan pizzas!

More Pesto Recipes

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Pesto Stuffed Mushrooms

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  • Author: Liz Thomson
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: Makes 10 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Appetizer
  • Diet: Vegetarian


These delicious pesto stuffed mushrooms are made with just four simple ingredients! It’s a perfect appetizer when you want to make something tasty and simple!


  • 1012 baby bella mushrooms or white button mushrooms
  • 1/4 cup pesto 
  • 1/3 cup panko bread crumbs
  • 1/4 cup shredded parmesan cheese


  1. Preheat oven to 350 degrees.
  2. Spray a baking sheet with non-stick spray or line with a silicone mat.
  3. Use a damp paper towel to wipe any dirt off of the mushrooms.
  4. Gently twist the stems to remove them from the mushroom cap.
  5. Combine the pesto, bread crumbs, and parmesan cheese in a small bowl.
  6. Scoop 1 tablespoon of the mixture into each mushroom cap, or as much as you can fit inside depending on the mushroom size!
  7. Bake for 12-15 minutes until the breadcrumb mixture is browned.

Looking for more easy appetizers? Here are a few of my favorite bite-sized recipes!

Hummus Stuffed Peppers

hummus stuffed peppers

Goat Cheese and Jam Crackers

Crackers on a cutting board with toppings