Italian-Style Stuffed Mushrooms With Pesto and Sundried Tomatoes

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These Italian-Style Stuffed Mushrooms With Pesto and Sundried Tomatoes are bold, creamy, and packed with Mediterranean flavor.

Tender mushroom caps are filled with a rich ricotta and pesto mixture, studded with sweet-tangy sundried tomatoes, and topped with a golden breadcrumb crust.

They’re the perfect warm appetizer for dinner parties, holiday tables, or antipasto spreads.

This recipe makes 16–18 smaller stuffed mushrooms that look elegant but are wonderfully easy to prepare.

How to Make These Italian-Style Stuffed Mushrooms

Ingredients You’ll Need For This Recipe

16–18 small mushrooms
2 oz ricotta cheese
2 oz full-fat cream cheese
2–3 tablespoons basil pesto
4–5 sundried tomatoes in oil, finely chopped

For the topping:

1 teaspoon dried breadcrumbs
1 teaspoon grated Parmesan
⅓ teaspoon dried garlic
⅓ teaspoon dried basil

Step-by-Step Guide

1. Preheat your oven to 375°F.

2. Rinse the mushrooms under running water and allow them to dry completely.

3. Remove the stems and set them aside.

4. Place the mushroom caps open-side down on a baking tray and bake for 7–10 minutes, until they begin to release water.

5. Remove from the oven and transfer them off the tray to cool completely. They will continue releasing moisture as they cool.

6. In a small bowl, mix together the ricotta, cream cheese, and basil pesto until smooth and creamy.

Start with 2 tablespoons of pesto and add a little more if needed to achieve a vibrant green color and strong flavor.

7. Finely chop the sundried tomatoes and stir them into the pesto-cheese mixture. Mix until well combined.

8. In a separate small bowl, combine the breadcrumbs, Parmesan, dried garlic, and dried basil.

9. Turn the mushroom caps open-side up.

10. Spoon about 1 tablespoon of the filling into each mushroom, starting with a small amount to press into the base, then adding more to create a slightly rounded top.

11. Sprinkle the breadcrumb mixture over each stuffed mushroom.

12. Return to the oven and bake for 10–12 minutes, until the mushrooms are tender and the topping is golden brown.

13. Serve warm.

Important Recipe Notes

Clean and dry thoroughly: I rinse my mushrooms under running water and let them dry completely before baking. Removing excess moisture helps them roast properly.
Make-ahead friendly: You can prebake the mushroom caps and prepare the filling ahead of time. Store both separately in the fridge until ready to bake. Don’t fill or top with breadcrumbs too early — the filling is soft and can make the mushrooms watery, and the topping needs to crisp in the oven.
No extra salt needed: Skip adding salt to this recipe. The pesto and Parmesan already provide plenty of flavor, and adding more can make the filling overly salty.
Adjust pesto to taste: Pesto brands vary in intensity. Taste as you go and adjust until you get that bold, fresh basil flavor.

Why You’ll Love This Recipe

Bold Italian flavors – Creamy pesto and sundried tomatoes make every bite rich and vibrant.
Elegant appetizer – Beautiful presentation with minimal effort.
Make-ahead option – Perfect for prepping before guests arrive.
Creamy and crispy – Smooth filling with a golden breadcrumb topping.
Vegetarian-friendly – A flavorful meat-free appetizer everyone can enjoy.