Basil Pesto Stuffed Mushrooms

These Pesto Stuffed Mushrooms are the kind of appetizer that clears the plate before you've even sat down. Saucrs! Basil Pesto binds together a savory breadcrumb and parmesan filling that gets golden and crispy in the oven while the mushrooms turn perfectly tender underneath. Make them for a party or just because it's Tuesday.

Serves: 4–6 | Prep Time: 15 min | Cook Time: 20 min

Ingredients

• 18–20 cremini or baby bella mushrooms, stems removed
• 4 tbsp Saucrs! Basil Pesto
• ½ cup panko breadcrumbs
• ⅓ cup grated parmesan
• 2 garlic cloves, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Prep the mushrooms — Preheat oven to 400°F. Wipe mushrooms clean and remove stems. Finely chop the stems and set aside.
2. Make the filling — In a bowl, combine chopped stems, Saucrs! Basil Pesto, panko, parmesan, garlic, and olive oil. Season with salt and pepper and mix until combined.
3. Stuff — Spoon filling generously into each mushroom cap, pressing lightly to pack it in.
4. Roast — Arrange on a baking sheet and roast for 18–20 minutes until mushrooms are tender and tops are golden and crispy.
5. Serve — Garnish with fresh parsley and serve warm.