These pesto asiago stuffed mushrooms are a simple yet delicious appetizer to add to your lineup! Using only three ingredients, these stuffed mushrooms come together quickly, and can be prepared in advance and baked just before serving.
24 large fresh mushrooms, stems removed (about 1 1/4 lbs)
- 1/3 cup stirred prepared pesto
- 6 ounces Asiago cheese, finely shredded (2 cups)
|1. Heat oven to 400°F.|
|2. Place mushrooms stem side down on an ungreased baking pan. Bake for 8 minutes. Transfer mushrooms stem side down to paper towels to cool. Wipe pan clean.|
|3. Meanwhile, drain or pat (with paper towel) pesto to remove any excess oil. Combine asiago and pesto in a medium bowl.|
|4. Return mushrooms stem side up to the pan; fill with asiago mixture.|
|5. Bake for 10-12 minutes or until mushrooms are tender and cheese is melted.|
- Want to make in advance? Complete steps 1-4 up to two days in advance and keep mushrooms in refrigerator until ready to bake.
- Try topping with bread crumbs or mix in some cooked ground Italian sausage for a delicious twist!
© Dairy Farmers of Wisconsin