Recipe courtesy of Diageo

Pesto-Stuffed Mushrooms

  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 24 servings
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No-stick cooking spray, Pam®

24 large fresh mushrooms, 11/2 to 2 inches in diameter

1/4 cup extra virgin olive oil

1 cup San Francisco sourdough stuffing mix, Stovetop®

1/2 cup boiling water

1 cup ricotta cheese

3/4 cup shredded mozzarella cheese, Sargento®

2 tablespoons pesto, Classico®

2 teaspoons garlic blend, Gourmet Garden®


  1. 1. Preheat oven to 375 degrees F. Coat a rimmed baking pan with cooking spray; set aside. Wipe mushrooms clean with paper towels; remove stems and discard. Brush inside and outside with olive oil.
  2. 2. In a medium bowl, combine stuffing mix and the boiling water. Cover and let stand for 5 minutes or until slightly softened. Stir in ricotta, mozzarella, 2 tablespoons of Parmesan cheese, pesto and garlic. Spoon stuffing mixture into mushroom caps. Place caps on prepared baking sheet. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake for 20 to 25 minutes or until golden brown.
  3. Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee Copyright 2009 SLSH Enterprises, Inc.

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