Cottage Cheese Pesto Stuffed Mushrooms

My sister rolled her eyes when I first showed her the container of cottage cheese in my grocery cart, but after one bite of these stuffed mushrooms, she was already texting me for the recipe. There's something magical that happens when that humble cheese meets vibrant basil pesto and gets cozy inside mushroom caps. It's become my go-to appetizer for impromptu gatherings because everyone assumes it's some fancy ricotta situation.

Last Thanksgiving, my vegetarian cousin actually applauded when these emerged from the oven, golden and bubbling. We all stood around the kitchen island, stealing them off the cooling rack while the turkey finished resting. Now every family dinner includes at least one request for those pesto mushrooms, and honestly, I'm happy to oblige.

Ingredients

• 16 large white or cremini mushrooms: Look for caps with deep cavities and no bruises, they should feel firm and spring back when gently pressed
• 1 tablespoon olive oil: This helps the stems soften and develop those savory notes before mixing into the filling
• Salt and pepper: Freshly cracked pepper brings a subtle warmth that complements the pesto beautifully
• 1 cup cottage cheese: Small curd works best here and don't even think about draining it, that moisture makes the filling luscious
• 1/4 cup grated Parmesan cheese: Use the stuff you grate yourself, it melts into salty pockets of goodness
• 3 tablespoons basil pesto: Homemade or high-quality store-bought, this is the flavor engine driving the whole dish
• 2 tablespoons chopped fresh parsley: Adds little bright pops of freshness throughout each bite
• 1 small garlic clove, minced: Mince it finely so nobody gets an intense raw garlic surprise
• 1/4 teaspoon crushed red pepper flakes: Totally optional but that gentle heat makes everything more interesting
• 2 tablespoons panko breadcrumbs: They create this irresistible golden crust that everyone fights over
• 1 tablespoon grated Parmesan cheese: For the topping because, well, more Parmesan is never a bad decision
• Olive oil spray or drizzle: This is what transforms the panko from dry crumbs into golden, toasty perfection

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper, this saves you from scrubbing baked-on cheese later

Prep your mushroom caps:

Clean them gently with a damp cloth, remove the stems, and save those stems, they're about to become flavor heroes

Sauté the stems:

Heat olive oil in a skillet over medium heat, cook the chopped stems with salt and pepper for 3 to 4 minutes until softened and fragrant, then let them cool slightly

Mix the filling:

Combine cottage cheese, Parmesan, pesto, parsley, garlic, and those sautéed stems until everything is well incorporated, taste and adjust seasoning if needed

Stuff the mushrooms:

Arrange the caps cavity side up on your prepared baking sheet and heap the filling generously into each one, really mound it up

Add the crunch:

Mix panko and Parmesan in a small bowl, sprinkle over the stuffed mushrooms, then give them a quick olive oil spray or drizzle

Bake until golden:

Slide them into the oven for 18 to 20 minutes until the mushrooms are tender and those tops are turning golden brown

Enjoy the moment:

Serve them warm with a little extra parsley sprinkled on top if you want them to look extra pretty

Save

My neighbor now texts me every time she spots mushrooms on sale at the grocery store, knowing exactly what's coming to our next potluck. There's something so satisfying about watching people's expressions shift from curiosity to that immediate I need the recipe look after their first bite.

Make Ahead Magic

You can stuff these mushrooms up to a day in advance, cover them tightly, and keep them refrigerated until you're ready to bake. Just add the panko topping right before they go into the oven so it stays perfectly crisp.

Filling Variations

Sometimes I fold in chopped sun-dried tomatoes or a handful of toasted pine nuts for extra texture and depth. A little lemon zest brightens everything beautifully if you're serving these alongside heavier dishes.

Serving Suggestions

These mushrooms shine as an appetizer but can absolutely hold their own as a light main when served with a simple green salad dressed with bright vinaigrette. They're also perfect for brunch alongside scrambled eggs and fresh fruit.

• Pair with a crisp white wine like Pinot Grigio for an elegant touch
• Extra warm crusty bread never hurt anyone for soaking up any escaped filling
• Keep some fresh basil leaves handy for a final garnish that makes everything look intentional

Save

These little mushrooms have turned into my secret weapon for those moments when I want to serve something impressive but not complicated. The way people's eyes light up at first bite never gets old.

Recipe FAQs

→ Can I prepare these mushrooms ahead of time?

Yes, you can assemble the stuffed mushrooms up to a day in advance and refrigerate them uncovered. Add the breadcrumb topping just before baking and allow a few extra minutes in the oven if baking cold from the refrigerator.

→ What can I use instead of cottage cheese?

Ricotta cheese makes an excellent substitute for a smoother texture. You could also use cream cheese for a richer filling, or goat cheese for a tangy variation on the flavor profile.

→ How do I store leftovers?

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to restore the crispy topping, though the texture will be best when freshly baked.

→ Can I freeze these stuffed mushrooms?

You can freeze them before baking. Arrange the filled mushrooms on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen at 400°F for 25–30 minutes, adding extra time if needed.

→ What type of mushrooms work best?

Large white button mushrooms or cremini mushrooms are ideal because they have substantial caps that hold the filling well. Look for mushrooms about 2–3 inches in diameter with intact stems for the best presentation and texture.

→ How can I make these gluten-free?

Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure your pesto is also gluten-free, as some store-bought versions may contain thickeners or additives with gluten.