Get ready for an absolutely decadent appetizer with these Baked 5-Cheese Pesto Stuffed Mushrooms! This recipe features large portobello mushrooms filled with an incredible mixture of five cheeses – ricotta, gorgonzola, goat cheese, pecorino romano, and mascarpone – blended with fragrant pesto and garlic, then topped with crispy panko breadcrumbs and baked in a savory tomato sauce. I love making these Pesto Stuffed Mushrooms because they look incredibly impressive and taste ridiculously good, making them perfect for holidays, dinner parties, or any time you want a truly special appetizer. Trust me, it’s going to be hard to eat just one! They’re a wonderful treat for spring gatherings too!
Why You’ll Love These 5-Cheese Pesto Stuffed Mushrooms
- Incredibly Rich and Flavorful: The five-cheese blend combined with pesto, garlic, and tomato sauce creates layers of complex flavor.
- Elegant Appetizer: Looks sophisticated and gourmet, guaranteed to impress your guests.
- Surprisingly Easy: Despite the impressive ingredient list, the assembly is straightforward.
- Comfort Food Feel: Warm, cheesy, savory – ultimate comfort food in appetizer form.
- Versatile: Great as a party appetizer or even a light vegetarian lunch.
Ingredients for Baked Cheese Pesto Stuffed Mushrooms
Here’s what you’ll need to create these decadent stuffed mushrooms. The full list with measurements is in the recipe card below.
Mushrooms
- Medium Portobello Mushrooms, stems removed, cleaned (Fungi)
- Olive oil (Oil)
Cheese Filling
- Ricotta cheese (Dairy)
- Gorgonzola cheese, crumbled (Dairy)
- Goat cheese, crumbled (Dairy)
- Pecorino Romano cheese, grated (Dairy)
- Mascarpone cheese, softened (Dairy)
- Garlic, minced (divided) (Aromatic)
- Panko crumbs (divided) (Breadcrumbs)
- Pesto (Sauce)
Tomato Sauce Base
- Strained tomato sauce (Sauce)
- Garlic, minced (remaining) (Aromatic)
- Salt (Seasoning)
- Pepper (Spice)
- Italian seasoning (Spice Blend)
- Olive oil (remaining) (Oil)
Garnish
- Chopped fresh parsley (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the specific five-cheese blend in these Pesto Stuffed Mushrooms, but feel free to experiment!
- Different Cheeses: Swap some of the cheeses based on preference. Try mozzarella for meltiness, sharp provolone for bite, or fontina. Just aim for a mix of creamy and flavorful cheeses.
- Add Sausage: Mix some cooked, crumbled Italian sausage into the cheese filling for a meaty version.
- Make it Spicy: Add a pinch of red pepper flakes to the cheese filling or the tomato sauce.
- Different Herbs: Add chopped fresh basil or oregano to the cheese filling.
- Nutty Topping: Mix some finely chopped walnuts or pine nuts into the panko topping.
How to Make Baked Cheese Pesto Stuffed Mushrooms
Let me show you how to assemble these incredible 5-Cheese Pesto Stuffed Mushrooms:
Prep Oven and Mushrooms
- First, I preheat my oven to grill/broil settings on high heat and arrange an oven shelf in the middle position.
- I gently wipe the portobello mushrooms clean with a damp paper towel (avoid washing them as they absorb water). I carefully remove the stems (I usually save these for another recipe, like adding to stock or omelets).
Make Fillings and Toppings
- In a large bowl, I combine the five amazing cheeses: ricotta, crumbled gorgonzola, crumbled goat cheese, grated pecorino romano, and softened mascarpone.
- To the cheeses, I add half of the minced garlic, half of the panko crumbs, and half of the pesto. I mix this together well to create the main cheese filling.
- In another smaller bowl, I prepare the topping. I combine the remaining panko crumbs, the other half of the minced garlic, and 1 tablespoon of olive oil. I toss this together.
Prepare Sauce Base and Assemble
- I grab an oven-proof skillet (cast-iron works perfectly here!). I spread the strained tomato sauce evenly in the bottom of the skillet.
- I stir the remaining minced garlic, salt, pepper, Italian seasoning, and the remaining olive oil into the tomato sauce in the skillet.
- I arrange the mushroom caps, cavity-side up, over the sauce in the skillet. I give the tops of the caps a quick brush with a little extra olive oil.
- Generously, I stuff the mushroom caps with the five-cheese pesto mixture.
- Then, I sprinkle the prepared olive oil-panko mixture evenly over the top of the cheese filling in each mushroom.
- I drizzle or dot the remaining pesto around the mushrooms in the tomato sauce.
Bake and Serve
- I carefully place the skillet into the preheated oven.
- I bake (or technically broil, based on settings, but watch carefully!) for 10-15 minutes. The mushrooms are done when the tomato sauce is bubbly, the mushrooms are soft and cooked through, and the panko topping is beautifully golden brown. Keep a very close eye on them under the broiler setting!
- I garnish the baked 5-Cheese Stuffed Mushrooms with fresh chopped parsley.
- Serve
Tips and Tricks for the BEST Stuffed Mushrooms
Here are my secrets for making these Pesto Stuffed Mushrooms truly exceptional:
- Choose Good Mushrooms: Select medium-large portobello mushrooms that are firm and have deep caps for ample filling space.
- Wipe, Don’t Wash: Clean mushrooms gently with a damp cloth to prevent them from becoming waterlogged and ensure they roast nicely.
- Room Temperature Cheeses (mostly): Softened cream cheese and mascarpone blend more easily into the filling.
- Don’t Overstuff (Too Much): Pack the filling in well, but avoid mounding it excessively high, which might make it cook unevenly.
- Watch the Broiler: If using the broil setting as mentioned in the instructions, stay vigilant! The topping can go from golden to burnt in seconds. Baking at 400F might be safer if preferred.
How to Serve
These Baked Cheese Pesto Stuffed Mushrooms are best served hot and bubbly! Serve them:
- As an Appetizer: An impressive starter for a dinner party or holiday meal.
- As a Light Lunch: Serve 1-2 mushrooms per person with a side salad.
- As a Vegetarian Main: Increase the serving size and pair with crusty bread and a salad.
- With the Sauce: Make sure to spoon some of the flavorful tomato sauce from the skillet alongside the mushrooms.
Make Ahead and Storage
- Make Ahead: You can prepare the cheese filling and the panko topping up to a day in advance and store them separately covered in the refrigerator. You can also clean and de-stem the mushrooms. Assemble and stuff the mushrooms just before baking for the best results.
- Storage: Store leftover baked stuffed mushrooms in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: Reheat gently in a 350°F (175°C) oven until warmed through. Microwaving can make the mushrooms rubbery.
FAQs about Baked Cheese Pesto Stuffed Mushrooms
- Can I use different types of mushrooms?
- Large cremini (baby bella) mushrooms or large white button mushrooms can also be used, though portobellos offer the best size and meaty texture for stuffing.
- Can I make this with fewer cheeses?
- Yes, while the five-cheese blend is decadent, you could simplify it. A combination of ricotta, mozzarella, Parmesan, and pesto would still be delicious.
- Is there a substitute for pesto?
- If you don’t have pesto, you could increase the fresh herbs (like basil and parsley) in the filling and perhaps add some finely chopped nuts like pine nuts or walnuts.
Enjoy these rich, cheesy, flavorful, and utterly delicious Baked 5-Cheese Pesto Stuffed Mushrooms! They are a guaranteed crowd-pleaser.
Print
Baked Five-Cheese Pesto Stuffed Mushrooms
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 7-8 1x
- Category: Appetizer, Main Course, Vegetarian
- Cuisine: Italian-Inspired
Description
These baked cheese stuffed mushrooms are easy to put together and make a wonderful appetizer or light lunch. It’s going to be hard to eat just one of these cheesy stuffed mushrooms featuring five kinds of cheese and pesto!
Ingredients
Scale
For the Mushrooms & Sauce Base:
- 7–8 medium Portobello Mushrooms, stems removed, wiped clean
- 1 cup strained tomato sauce (passata or smooth tomato sauce)
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Five-Cheese Pesto Filling:
- 1/2 cup ricotta cheese
- 1/2 cup crumbled gorgonzola cheese
- 1/2 cup crumbled goat cheese
- 1/2 cup freshly grated Pecorino Romano cheese
- 1/2 cup mascarpone cheese, softened
- 2 tablespoons basil pesto
- 1/2 of the minced garlic (from above)
- 1/4 cup crispy panko breadcrumbs
For the Panko Topping:
- 1/4 cup crispy panko breadcrumbs (remaining from 1/2 cup total)
- Remaining minced garlic (from above)
- 1 tablespoon olive oil (from the 2 tbsp total, used here)
For Finishing:
- 2 tablespoons basil pesto (remaining from 4 tbsp total)
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat Oven and Prepare Mushrooms: Preheat oven to 400°F (200°C). Position an oven rack in the middle. Gently wipe the Portobello mushrooms clean with a damp paper towel. Carefully remove the stems and set the caps aside. (You can chop the stems finely and add them to the cheese filling if desired, or reserve for another use).
- Prepare Sauce Base: In an oven-proof skillet (preferably cast-iron), combine the strained tomato sauce, 1 tablespoon of the olive oil, half of the minced garlic, salt, pepper, and Italian seasoning. Stir to combine and spread evenly in the skillet.
- Make Cheese Filling: In a large bowl, combine the ricotta, crumbled gorgonzola, crumbled goat cheese, grated Pecorino Romano, softened mascarpone, 2 tablespoons of the pesto, and the remaining half of the minced garlic. Stir well until evenly combined. Stir in 1/4 cup of the panko breadcrumbs.
- Make Panko Topping: In a separate small bowl, combine the remaining 1/4 cup of panko breadcrumbs and the remaining 1 tablespoon of olive oil. Stir until the crumbs are moistened.
- Assemble: Arrange the mushroom caps, cavity-side up, over the tomato sauce in the skillet. Brush the tops of the mushroom caps quickly with a little olive oil (optional). Generously stuff the mushroom caps with the cheese mixture. Sprinkle the oiled panko topping evenly over the cheese filling in each mushroom. Dot the remaining 2 tablespoons of pesto around the mushrooms in the tomato sauce.
- Bake: Place the skillet in the preheated oven. Bake for 15-20 minutes, or until the mushrooms are soft, the tomato sauce is bubbly, the filling is heated through, and the panko topping is golden brown. (Optional: For extra browning on top, you can switch to the broiler for the last 1-2 minutes, watching VERY carefully to prevent burning).
- Garnish and Serve: Carefully remove the skillet from the oven. Garnish the stuffed mushrooms with chopped fresh parsley. Serve immediately directly from the skillet, spooning some of the tomato sauce alongside the mushrooms.
Notes
- Mushrooms: Medium Portobellos work well. Ensure they are cleaned gently without rinsing under water.
- Cheeses: This recipe uses a flavorful blend. Feel free to substitute similar cheeses if needed (e.g., different blue cheese, another hard Italian cheese). Ensure mascarpone and other cheeses for filling are softened for easier mixing.
- Panko: Using panko breadcrumbs provides a crispier topping than regular breadcrumbs.
- Pesto: Use your favorite store-bought or homemade basil pesto.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.