Stuffed mushrooms with goat cheese, pesto sauce and mozzarella
Recipe by Lynoucha's Kitchen
Paris mushrooms stuffed with a creamy mixture of goat cheese, homemade pesto, breadcrumbs and sun‑dried tomatoes, baked in the oven with a touch of mozzarella. A vegetarian starter or main course, quick and tasty, perfect for a weeknight dinner.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
27m
Prep
25m
Cook
10m
Cleanup
1h 2m
Total
Cost Breakdown
Total cost:$14.30
Per serving:$3.57
Critical Success Points
- • Prepare the pesto
- • Sauté the mushroom stems with the shallot
- • Properly mix the filling
- • Stuff the mushrooms without overfilling
- • Bake until golden
Safety Warnings
- • Handle the blender with the lid tightly closed to avoid splatters.
- • Use cooking gloves or mitts when removing the hot dish from the oven.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Coq au Vin with Buttered Noodles, Crispy Bacon, and Mushroom Garnish
Main CourseFrenchMedium
Whipped Crumb Pumpkin Pudding
DessertAmericanMedium
Meatball Smash Burger (Meatball Sub in Burger Form)
Main CourseItalian‑AmericanMedium
Copycat Italian Herb and Cheese Sub Buns
BreadItalianMedium
Classic Italian Lasagna
Main CourseItalianMedium
Creamy Cajun Chicken Pasta
American (Cajun-inspired)Medium