Step 1 of 9
Creamy Pesto-Stuffed Mushrooms
Preheat the oven to 375°F.
Step 2 of 9
Creamy Pesto-Stuffed Mushrooms
Line a square baking dish with aluminum foil, and spray with nonstick cooking spray. Set aside.
Step 3 of 9
Creamy Pesto-Stuffed Mushrooms
Remove the stems from the mushrooms and discard, or save for another use.
Step 4 of 9
Creamy Pesto-Stuffed Mushrooms
Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
Step 5 of 9
Creamy Pesto-Stuffed Mushrooms
Place the cream cheese, pesto, and Parmesan cheese in a mixing bowl. Beat with a hand mixer on medium speed until smooth and creamy.
Step 6 of 9
Creamy Pesto-Stuffed Mushrooms
Using a small spoon, fill each mushroom with about 1 tablespoon of the pesto cream cheese. Top each with 1 heaping teaspoon of mozzarella.
Step 7 of 9
Creamy Pesto-Stuffed Mushrooms
Bake mushrooms on middle rack of oven until cheese is bubbly and golden brown, 20-23 minutes.
Step 8 of 9
Creamy Pesto-Stuffed Mushrooms
Check to see that mushrooms are done. Remove from oven or add time as needed.
Step 9 of 9
Creamy Pesto-Stuffed Mushrooms
Allow the mushrooms to cool for 5-10 minutes before serving. Refrigerate leftovers for up to 2 days.