Making Mayo's Recipes: Basil pesto stuffed mushrooms

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are gluten-free and healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Preheat the oven to 375°F (190°C).

Clean the mushrooms and remove the stems.

In a bowl, combine cream cheese, basil pesto, grated parmesan cheese, minced garlic, and lemon juice.

Mix until smooth and well combined.

Season with salt, pepper, nutmeg, and red pepper flakes to taste.

Fill each mushroom cap generously with the pesto mixture.

Place the stuffed mushrooms on a baking sheet lined with parchment paper.

Sprinkle bread crumbs over the stuffed mushrooms for a crunchy topping.

Drizzle olive oil over the mushrooms to help them brown.

Bake in the preheated oven for 20-25 minutes until golden and bubbly.

Remove from the oven and let cool slightly before serving.

Garnish with fresh basil before serving.

Cooking Techniques

Spice Level:

Allergens