Rice Free Gluten Free Pesto Mozzarella Stuffed Mushrooms
Total time35 min
Prep time15 min
Cook time20 min
4.6(12)
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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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