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pesto-feta stuffed mushrooms

(1 rating)
DJS_Mediation_Services avatar
Recipe by
Deborah Jean Schmidt
@DJS_Mediation_Services
Allen, TX

Super fast & Easy

(1 rating)
yield 12 serving(s)
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For pesto-feta stuffed mushrooms

  • 1-2 lb
    mushrooms, fresh
  • 8 oz
    pesto
  • 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.
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