Fresh Basil Pesto Stuffed Mushrooms Tasty Appetizer

Ingredients

• 12 large white button mushrooms, stems removed
• 0.5 cup fresh basil leaves
• 0.25 cup pine nuts
• 0.25 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil
• 0.25 cup cream cheese, softened
• to taste Cherry tomatoes, halved (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a food processor, combine the fresh basil leaves, pine nuts, Parmesan cheese, minced garlic, salt, and black pepper. Pulse until finely chopped.
3. With the food processor running, slowly drizzle in the olive oil until the mixture is well blended and forms a smooth paste.
4. In a bowl, mix the basil pesto with softened cream cheese until fully combined.
5. Carefully spoon the pesto-cream cheese mixture into each mushroom cap, filling them generously.
6. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
7. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are slightly golden.
8. Remove from the oven and let cool slightly before garnishing with halved cherry tomatoes on top.
9. Serve warm as an appetizer or snack.