Stuffed Mushrooms with Mozzarella and Pesto

For an appetizer or snack, choose smaller caps, and for a main course, select larger caps that are generously stuffed with a delicious filling. This dish is also suitable for vegetarians.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 33 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 1.5 spoons Oil, olive

  • 0.5 piece Onion, raw

  • 6 pieces Mushrooms, mushrooms, fresh

  • 100 g Cheese, creamy

  • 2.5 spoons Pine nuts

  • 70 g Cheese, mozzarella

  • 30 g Breadcrumbs, dried

  • pieces Salt, table

  • pieces Spices, pepper, black

  • 20 g Cheese, Parmesan, grated

  • 1.5 spoons Nuts, pine nuts, dried

Steps

  1. Peel and finely chop the onion. Drain the mozzarella and cut it into small pieces. Clean the mushrooms with a damp cloth, then carefully remove the stems. Finely chop the stems.

  2. Heat olive oil in a pan and sauté the chopped stems and onion over moderate heat for 5 to 8 minutes, stirring occasionally. Once the onion softens, remove the pan from the heat and let the mixture cool slightly.

  3. Preheat the oven to 200 degrees Celsius. Transfer the cooled mixture to a bowl and mix with mascarpone, thyme, pesto, breadcrumbs, and mozzarella. Season the mixture with pepper and salt.

  4. Line a low baking dish with parchment paper and arrange the mushroom caps on it. Fill the caps with the prepared mixture. Sprinkle a little grated Parmesan and a mix of seeds over the filling. Bake the mushrooms in the preheated oven for 20 to 25 minutes—until the caps soften and the filling turns crispy.

  5. Serve the baked mushrooms on plates with a chosen side dish and a large bowl of seasonal salad.

Nutrition Information (Per 100g)

  • Calories: 289.07 kcal
  • Fat: 23.26 g
    • Saturated Fat: 8.37 g
  • Carbohydrates: 9.53 g
    • Sugars: 1.4 g
  • Protein: 8.6 g
  • Fiber: 1.4 g

Advice

If using small caps, reduce the baking time to 10 to 15 minutes.