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Pesto Stuffed Mushrooms


  • 12 large crimini mushrooms, stems removed;
  • 2 tbsp. extra-virgin olive oil;
  • Half a tomato, seeded and thinly diced;
  • 1/4 cup pesto;
  • Sea salt and freshly ground black pepper;


  1. Brush the mushrooms on both sides with olive oil and season with sea salt and black pepper to taste.
  2. Heat a large skillet over a medium heat and cook the mushrooms 5 minutes on each side, or until just tender.
  3. Fill each mushroom with about a teaspoon of pesto sauce.
  4. Top with the diced tomato.
  5. Serve immediately!