Description
These Mediterranean-inspired stuffed mushrooms feature caramelized cherry tomatoes and aromatic pesto in tender mushroom caps. Ready in 50 minutes, they’re perfect as an elegant appetizer or light main course.
Ingredients
Scale
- 1/2 cup halved cherry tomatoes
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 250g chestnut mushrooms (approximately 8–10 mushrooms)
- 1/3 cup Broccoli or Spinach Pesto
- 2 tablespoons fresh basil leaves, chopped
- Balsamic reduction (optional)
- 1 cup packed fresh basil (for pesto)
- 1/3 cup pine nuts (for pesto)
- 1 clove garlic (for pesto)
- 1/2 tablespoon lemon juice (for pesto)
- 1/4 cup extra virgin olive oil (for pesto)
- 1 tablespoon nutritional yeast (for pesto)
Instructions
- Preheat your oven to 200°C (400°F).
- Toss halved cherry tomatoes with olive oil, garlic, oregano, salt, and pepper in a bowl. Spread evenly on a baking sheet, reserving excess oil.
- Bake tomatoes for 25 minutes, flipping halfway through. Drain excess liquid into the reserved oil bowl if needed.
- While tomatoes roast, clean mushrooms, remove stems, and scoop out gills with a spoon.
- Brush mushrooms inside and out with reserved tomato oil. Fill each with a spoonful of pesto.
- Top each mushroom with 3-4 roasted tomatoes. Bake for 20 minutes until mushrooms soften completely.
- For the pesto, blend all ingredients in a food processor until smooth and thick.
- Garnish with fresh basil and drizzle with balsamic reduction before serving.
Notes
- Choose mushrooms of similar size for even cooking and better presentation
- Don’t skip draining the tomato liquid halfway through roasting – this ensures maximum crispiness
- Make the pesto ahead of time and store in the refrigerator for up to 5 days
- Use a melon baller to scoop out mushroom gills for cleaner, more uniform cavities
- Let stuffed mushrooms rest for 2-3 minutes after baking to allow flavors to settle
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 mushrooms
- Calories: 145
- Sugar: 3g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: stuffed mushrooms recipe, tomato mushroom appetizer, Mediterranean stuffed vegetables, vegetarian mushroom dishes, roasted tomato appetizers, pesto stuffed mushrooms, healthy party appetizers, baked mushroom caps