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As an aperitif or starter, these delicious oven-stuffed mushrooms are sure to please! Filled with basil pesto, melting goat's cheese and shallots, they're vegetarian and as delicious as they are quick to make. An explosion of flavors in the mouth, they're a real treat for your taste buds!
💙 Why you'll love them
- They're perfect for an aperitif with friends or an on-the-go appetizer.
- They're express, ready in just 15 minutes.
- They're vegetarian* and gluten-free (check that your pesto and goat's cheese are gluten-free).
🧀 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Button mushrooms: you can eat them all year round!
- Pesto Alla Genovese: click here if you want to make it yourself .
- Goat's cheese: fresh, like Petit Billy*.
- A shallot.
- Olive oil.
- Chives: or another fresh herb of your choice.
✅ Vegan and dairy-free version
To make this recipe vegan and dairy-free, replace the goat's cheese with the vegan cheese of your choice and use vegan pesto.
💡 Frequently Asked Questions
As an appetizer, they're perfect with a salad!
Of course you can! You can stuff the mushrooms with béchamel, ham,other cheeses (Gorgonzola, Parmesan, mascarpone, etc.): be creative and adapt to your tastes!
❄️ Storage
You can store them for about 48 hours in an airtight container in the fridge. To reheat, put them in the oven for a few minutes at 302°F/150°C.
🍄 Other mushroom recipes
- Pasta with Gorgonzola and mushrooms
- Mushroom and leek egg cocotte
- Cheesy stuffed pasta shells with mushrooms
If you make those stuffed mushrooms, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Easy baked stuffed mushrooms
Ingredients
- 8 large mushrooms
- 1 small shallot
- 4 teaspoons basil Pesto
- 4 teaspoons goat cheese
- ½ lemon
- Salt
- Black pepper
- 1 tablespoon olive oil
- 1 tablespoon chives
Instructions
- Preheat oven to 392°F/200°C. Scrub your mushrooms under running water and remove the stems. Finely chop the shallot and sauté in a pan over medium heat with a drizzle of olive oil, until translucent.
- In each mushroom, add a little shallot, ½ teaspoon pesto and goat's cheese (depending on the size of your mushrooms, of course). Add a little lemon juice, salt and pepper, and a drizzle of olive oil to each mushroom.
- Place the mushrooms in the oven and cook for 8 to 10 minutes.
- Once cooked, add a sprinkling of chives and enjoy!
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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