Stuffed Mushrooms – with Pesto, Farmer’s Cheese and Broccoli

Stuffed mushrooms are such a simple thing, yet strangely enough I don’t think I have ever made them myself.  I have enjoyed other people’s versions, with spinach and garlic, brown rice or bread crumbs, stuffed with goat cheese, cheddar, or gruyere.  There are so many ways they can be served it’s hard to go wrong!

I scored a glut of mushrooms from the Armenian market down the street today, I think because they will be closed tomorrow for thanksgiving they had to get rid of a lot all at once.  So I got a 3 pound bag for only 99 cents.  I knew I would use some for my stuffing tomorrow, but had to come up with a few other recipes to use them up quick, and this one proved simple and fast.  They are great as an appetizer to dinner or served at a cocktail party, enjoy them for any of your upcoming holiday get-togethers.


Pesto, Farmer’s Cheese and Broccoli Stuffed Mushrooms
about 1 lb of mushrooms
1/2 onion
fresh thyme (or another herb)
1 tbsp olive oil
2 tbsp Sherry wine (or other cooking wine)
3 tbsp pesto
1 c farmers’ cheese (or ricotta)
1/2 c chopped broccoli
salt and pepper
parmesan cheese

Some people don’t wash their mushrooms, but I always wash mine.  Just run them under a little cold water, separate the stems from the caps, and let the caps drain facing down on a piece of paper towel.  Save the stems and finely chop them.  These add a lot of flavor to the stuffing mixture.

Chop the onion, you can use any color (brown, red or white) I used a white one, medium sized.  Mix together the chopped onion and mushroom stems, sprinkle with salt and pepper, and add a touch of fresh thyme leaves.  Saute with the olive oil over high heat for about 5 minutes.  The onion and mushroom should start to soften.

Then add in the cooking wine (I use sherry but any kind will do) and let cook down another 3-4 minutes.  Cut the heat and remove from the pan, spooning into a medium bowl to cool.  After about 5 minutes you can mix in the pesto, farmer’s cheese, and broccoli.  I used mostly the florets of the broccoli, pretty finely chopped into small pieces.  And I didn’t bother steaming the broccoli since they will cook in the oven.

For pesto I’m always making my own using this basic recipe.  I sometimes replace the almonds with other nuts like hazelnuts, walnuts, or pine nuts.  I often swap out the greens for anything else available.  I’ve made it with fresh parsley, kale, spinach, chard, and of course basil.  You can make a ton ahead of time.  It freezes well and goes well with almost anything: pasta dishes, sandwiches, with eggs, or used simply as a dip.

Preheat the over to 375F.

Mix the ingredients together and flavor with a bit more salt and pepper, taste to make sure it’s just right.

Take your mushroom caps and stuff them with the stuffing mixture.  You can do this with a small spoon, pack it in tightly, and pile it on top a bit.

Spray or brush a cooking sheet with a little oil and place the mushrooms on it.  Bake for 40 minutes at 375F, and in the last 10 minutes top with a sprinkle of parmesan cheese and crank the heat to 400F.  Let cool for a few minutes after they come out of the oven, but enjoy soon there after since they are best still warm.

Yields 16 mushrooms

Would go great with:


2 Responses to “Stuffed Mushrooms – with Pesto, Farmer’s Cheese and Broccoli”
  1. I loved the versatility of a stuffed mushroom. The possibilities are endless!
    – Brittany

  2. Gilda says:

    I just made these. I added some flavored bread crumbs and they were awesome!

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