Pesto-Feta Stuffed Mushrooms

Pesto-feta Stuffed Mushrooms Recipe

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Deborah Jean Schmidt


Super fast & Easy


★★★★★ 1 vote

10 Min
15 Min


  • 1-2 lb
    mushrooms, fresh
  • 8 oz
  • 8 oz
    feta cheese, [lower fat is fine]
  • 3 oz
    cream cheese, [lower fat is fine]
  • 1/2 c
    italian bread crumbs, optional

How to Make Pesto-Feta Stuffed Mushrooms


  1. Preheat oven to 400*
    Rinse mushrooms, remove stems, pat dry.
    Place in a single layer on cookie sheet.
  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.
  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].
  4. Bake for 15 minutes. Best when served warm.

Printable Recipe Card

About Pesto-Feta Stuffed Mushrooms

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Low Carb
Other Tag: Quick & Easy
Hashtags: #mushroom, #feta, #pesto

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