pesto-feta stuffed mushrooms

Name: Pesto-Feta Stuffed Mushrooms
Prep time: 10 min
Cook time: 15 min
Yield: 12
Cuisine: Italian
Ingredients: 1-2 pound(s) mushrooms, fresh; 8 ounce(s) pesto; 8 ounce(s) feta cheese, [lower fat is fine]; 3 ounce(s) cream cheese, [lower fat is fine]; 1/2 cup(s) italian bread crumbs, optional

(1 RATING)

20 Pinches

Deborah Jean Schmidt

Allen, TX

Updated on Jan 28, 2014

Super fast & Easy

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prep time 10 Min

cook time 15 Min

method Bake

yield 12 serving(s)

Ingredients

1-2 pound mushrooms, fresh
8 ounces pesto
8 ounces feta cheese, [lower fat is fine]
3 ounces cream cheese, [lower fat is fine]
1/2 cup italian bread crumbs, optional

How To Make pesto-feta stuffed mushrooms

Step 1

Preheat oven to 400* Rinse mushrooms, remove stems, pat dry. Place in a single layer on cookie sheet.

Step 2

Beat cream cheese and pesto in food processor until well combined. Add feta and pulse to blend; Leave some chunks of feta. This makes enough for 2-3 dozen mushroom caps, depending on the size. Extra filling can be refrigerated and used a little at a time. Also very tasty on pita chips.
Step 3

Using a rounded teaspoon, generously fill each mushroom cap ; dip top half in bread crumbs if desired. Place on cookie sheet [cheese side up].
Step 4

Bake for 15 minutes. Best when served warm.
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