Gluten Free Pesto Mozzarella Stuffed Mushrooms
These stuffed mushrooms are the kind of appetizer that disappears from the platter before you even sit down. Each cremini cap is brushed with olive oil, loaded with a mounded filling of basil pesto, fresh mozzarella, and finely chopped sun-dried tomatoes, then roasted at 400°F until the cheese is melted and golden at the edges. The combination of herby, tangy, and creamy flavors packed into a single bite is genuinely hard to beat. Because the filling relies entirely on naturally wheat-free ingredients, there's no swapping or substituting required — this one just works as written. Pesto-based recipes can sometimes hide gluten in unexpected add-ins, but here every component is straightforward and easy to verify. Finished with a scatter of fresh basil and a little grated Parmesan, they look impressive enough for a dinner party but come together in under 30 minutes. This recipe serves 4, making it a perfect shareable starter or a light meal alongside a simple salad.
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Learn more →Ingredients
4 servings
- 8 large cremini or baby bella mushrooms (about 2 inches wide), stems removed
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the filling
- ⅓ cup basil pesto
- 4 oz fresh mozzarella, cut into small cubes
- 2 tbsp sun-dried tomatoes, finely chopped
For serving
- 1 tbsp fresh basil leaves, thinly sliced (optional)
- 1 tbsp grated parmesan cheese (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
- 2
Use a small spoon or paring knife to scrape out any remaining gills from the mushroom caps. Brush the outside and inside of each cap with olive oil, then season the inside with salt and pepper. Arrange the caps gill-side up on the prepared baking sheet.
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