Cook Well, Eat Well

Pesto Stuffed Mushrooms

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Serves 12



12 large button mushrooms 

⅓ cup pesto 

⅓ cup whole-wheat breadcrumbs, plus more for garnish 



  1. Preheat oven to 170°C. Remove and discard mushroom stems. 
  2. Place mushrooms, stem-side up, on a foil-lined baking tray. Set aside. 
  3. Combine pesto and breadcrumbs in a small bowl. Spoon a heaping teaspoon of the pesto mixture into each mushroom cap. 
  4. Bake the filled caps until heated through and lightly browned, 18 to 22 minutes. Sprinkle with breadcrumbs, if desired. 


          Feeding Kids TipIf a child doesn’t like something the first  time  they try it, it doesn’t mean they never will. Try  mushrooms in another meal like Chicken Curry or Breakfast Wrap.