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- 12 large white button mushrooms, stems removed - 1/2 cup fresh basil leaves - 1/4 cup pine nuts - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons olive oil - 1/4 cup cream cheese, softened - Cherry tomatoes, halved (for garnish) When I make Fresh Basil Pesto Stuffed Mushrooms, I love using fresh ingredients. The mushrooms act as a perfect vessel for the tasty filling. The fresh basil leaves bring a bright flavor that makes each bite special. I always choose large white button mushrooms. These mushrooms are meaty and hold the filling well. I blend the basil, pine nuts, Parmesan, and garlic in a food processor. This creates a rich and creamy pesto. I also add salt and black pepper to enhance the flavors. The olive oil gives it a smooth texture. Then, I mix this pesto with softened cream cheese. This combination makes the filling creamy and delicious. Don’t forget about the cherry tomatoes! They add a nice pop of color when you garnish the stuffed mushrooms. They also give a fresh taste that balances the rich pesto filling. If you want the full recipe, check out the section above. You will enjoy making this quick and easy appetizer! - Preheat your oven to 375°F (190°C). - Combine basil, pine nuts, Parmesan, garlic, salt, and pepper in a food processor. This step is key. You want fresh basil for the best taste. The nuts give a nice crunch, and the cheese adds creaminess. Make sure to pulse until everything is finely chopped. It should smell amazing! - Drizzle olive oil while processing until smooth. - Mix pesto with cream cheese until fully combined. The olive oil helps the pesto blend well. It makes a smooth paste. When you mix it with cream cheese, it turns creamy and rich. This is what makes the filling so tasty! - Spoon pesto mixture into mushroom caps. - Arrange on a baking sheet; bake for 15-20 minutes. Use a small spoon to fill each cap. Don't be shy—load them up! Place them on a baking sheet lined with parchment paper. Baking brings out the flavors and makes the mushrooms tender. You'll love how they look and smell when they're done. For the full recipe, check out the main section. Enjoy making these tasty bites! To make the best fresh basil pesto stuffed mushrooms, use fresh and firm mushrooms. Look for large white button mushrooms with no blemishes. Fresh mushrooms hold their shape during cooking and taste great. High-quality ingredients enhance the flavor. Use fresh basil, good-quality Parmesan cheese, and fresh garlic. These small details make a big difference in taste. Experiment with your roasting times for the mushrooms. You want them tender, but not mushy. Try baking them for 15-20 minutes. This time works well for a nice texture. After baking, allow the mushrooms to cool slightly before serving. This helps the flavors settle and makes them easier to handle. Enjoy these tasty bites warm for the best experience. {{image_2}} You can easily change the nuts in your pesto. Instead of pine nuts, try walnuts or almonds. Both options add a unique flavor and texture. If you want a creamier taste, swap the Parmesan for mozzarella. This twist will give your dish a delightful new dimension. To spice things up, add a pinch of red pepper flakes. This small addition brings heat without overpowering the dish. You can also mix in sautéed onions or peppers for extra flavor. These ingredients add sweetness and depth, making your stuffed mushrooms even more delicious. Enjoy experimenting with these variations to create your perfect bite! To keep your stuffed mushrooms fresh, place them in an airtight container. This method helps prevent them from drying out. Store the container in your refrigerator. It’s best to eat them within 2-3 days. After this time, the mushrooms may lose their flavor and texture. If you have leftovers, reheating is easy. Preheat your oven to 350°F (175°C). Place the stuffed mushrooms on a baking sheet. Heat them until they are warmed through, about 10-15 minutes. This method maintains their delicious taste and texture. Enjoy your tasty treat again! To make fresh basil pesto, you need just a few simple steps. First, gather these ingredients: - 1/2 cup fresh basil leaves - 1/4 cup pine nuts - 1/4 cup grated Parmesan cheese - 2 cloves garlic, minced - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons olive oil Start by placing the basil, pine nuts, Parmesan, garlic, salt, and pepper in a food processor. Pulse it until finely chopped. Next, slowly add the olive oil while the processor runs. This will create a smooth paste. That's it! You now have fresh basil pesto ready for your stuffed mushrooms or other dishes. You can use dried basil if you don't have fresh. However, the flavor is different. Fresh basil has a bright and vibrant taste. Dried basil is more concentrated, so use less. A general rule is to use one-third the amount of dried basil. This means if a recipe calls for 1 cup of fresh basil, use only about 1/3 cup of dried. But keep in mind, the taste will not be as fresh or bright. Yes, these stuffed mushrooms can be gluten-free! The main ingredients, mushrooms, pesto, and cream cheese, are all gluten-free. Just make sure to check the labels on your cream cheese and any other ingredients for hidden gluten. If you want to be extra safe, use gluten-free breadcrumbs or skip them altogether. Enjoy these tasty bites without worry! You can find the full recipe in the previous sections. This blog shared a simple way to make stuffed mushrooms using fresh ingredients. You learned how to prepare them, stuff them, and bake them to perfection. Remember, using fresh ingredients leads to the best flavor. Feel free to tweak the recipe with your favorite nuts or cheeses. Store leftovers in an airtight container and enjoy them within a few days. Stuffed mushrooms are easy to make and make a tasty snack or appetizer. Experiment with the tips given, and keep these mushrooms a go-to treat.

Fresh Basil Pesto Stuffed Mushrooms

Discover the perfect party appetizer with these fresh basil pesto stuffed mushrooms! Bursting with flavors from fresh basil, creamy cheese, and savory garlic, these easy-to-make bites will impress your guests. In just 35 minutes, you can whip up a dish that's both delicious and visually appealing. Click through to explore the full recipe and elevate your snack game today! Perfect for gatherings or a tasty treat anytime.
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Ingredients
  

12 large white button mushrooms, stems removed

1/2 cup fresh basil leaves

1/4 cup pine nuts

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1/4 cup cream cheese, softened

Cherry tomatoes, halved (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a food processor, combine the fresh basil leaves, pine nuts, Parmesan cheese, minced garlic, salt, and black pepper. Pulse until finely chopped.

      With the food processor running, slowly drizzle in the olive oil until the mixture is well blended and forms a smooth paste.

        In a bowl, mix the basil pesto with softened cream cheese until fully combined.

          Carefully spoon the pesto-cream cheese mixture into each mushroom cap, filling them generously.

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

              Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are slightly golden.

                Remove from the oven and let cool slightly before garnishing with halved cherry tomatoes on top.

                  Serve warm as an appetizer or snack.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4