Cottage Cheese Pesto Stuffed Mushrooms (Printable)

Tender mushrooms stuffed with creamy cottage cheese and basil pesto, baked golden.

# List of ingredients:

→ Mushrooms

01 - 16 large white or cremini mushrooms
02 - 1 tablespoon olive oil
03 - Salt and pepper, to taste

→ Filling

04 - 1 cup cottage cheese
05 - 1/4 cup grated Parmesan cheese
06 - 3 tablespoons basil pesto
07 - 2 tablespoons chopped fresh parsley
08 - 1 small garlic clove, minced
09 - 1/4 teaspoon crushed red pepper flakes

→ Topping

10 - 2 tablespoons panko breadcrumbs
11 - 1 tablespoon grated Parmesan cheese
12 - Olive oil spray or drizzle

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Clean the mushrooms and gently remove the stems. Set the caps aside and finely chop the stems.
03 - Heat olive oil in a skillet over medium heat. Sauté the chopped mushroom stems with a pinch of salt and pepper for 3–4 minutes until softened. Let cool slightly.
04 - In a bowl, combine cottage cheese, 1/4 cup Parmesan, basil pesto, parsley, minced garlic, and sautéed mushroom stems. Mix until well combined. Stir in red pepper flakes if using. Taste and adjust seasoning.
05 - Arrange the mushroom caps, cavity side up, on the prepared baking sheet. Fill each cap generously with the cottage cheese mixture.
06 - In a small bowl, mix panko breadcrumbs and 1 tablespoon Parmesan. Sprinkle evenly over the stuffed mushrooms. Lightly mist or drizzle the tops with olive oil.
07 - Bake for 18–20 minutes, until the mushrooms are tender and the tops are golden brown.
08 - Serve warm, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • The creamy cottage cheese creates this velvety texture that feels indulgent while keeping things light
  • They reheat beautifully so you can make them ahead and still look like a hosting genius
02 -
  • Overstuffing might seem risky but these mushrooms shrink slightly while baking so pile that filling high
  • Let the sautéed stems cool before mixing, otherwise they'll partially melt the cheese and change the texture
03 -
  • Choose mushrooms with flat bottoms so they stay upright on the baking sheet without wobbling
  • Use a small cookie scoop for perfectly portioned filling and neater presentation

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