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.