Cottage Cheese Pesto Stuffed Mushrooms (Printable)
Golden baked mushrooms filled with creamy cottage cheese and fresh pesto blend
# List of ingredients:
→ Mushrooms
01 - 12 large cremini or white button mushrooms
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Filling
05 - 1 cup cottage cheese
06 - 2 tablespoons pesto
07 - 1/3 cup grated Parmesan cheese
08 - 1 small garlic clove, minced
09 - 2 tablespoons chopped fresh basil
10 - 1/4 teaspoon crushed red pepper flakes
→ Topping
11 - 2 tablespoons breadcrumbs
12 - 1 tablespoon grated Parmesan cheese
13 - 1 teaspoon olive oil
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Clean mushrooms and carefully remove stems. Finely chop stems and set aside.
03 - Arrange mushroom caps, hollow side up, on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and black pepper.
04 - In a medium bowl, combine cottage cheese, pesto, chopped mushroom stems, Parmesan, minced garlic, fresh basil, and red pepper flakes. Mix until well blended.
05 - Spoon the filling evenly into each mushroom cap, mounding slightly.
06 - In a small bowl, mix breadcrumbs, Parmesan, and olive oil for the topping. Sprinkle over stuffed mushrooms.
07 - Bake for 18–20 minutes, until mushrooms are tender and topping is golden.
08 - Garnish with extra fresh basil before serving. Serve warm.
# Expert Advice:
01 -
- The cottage cheese creates an unexpectedly creamy filling without any heavy cream or cream cheese
- These come together in under 30 minutes but taste like you spent much longer on them
02 -
- Water logged mushrooms will never bake properly so wipe them clean instead of rinsing under water
- Overfilling the mushrooms causes them to tip over so mound the filling gently
03 -
- Let the mushrooms cool for about 5 minutes after baking so the filling sets slightly
- Room temperature cottage cheese mixes more smoothly than cold straight from the fridge