Stuffed Mushroom Cups with Pesto

I did some entertaining over the weekend and had some friends over for dinner.I love house parties as they are relaxed and fun, but also a bit of work for the host. While I absolutely love the cooking part, it’s the clean-up afterwards that gets me. I mean you have to literally vacuum your house spic n span before guests arrive, and then do it again when they leave; cause, try as you might, there will be crumbs on the floor, glass rims on the table, the works! But the fun and relaxed nature of a house party beats all the house work hands down, and you can open a bottle of your finest wine and not have to pay through the roof for it!

Well, enough about the pros and cons of a house party. The post here is about one of the easiest, quickest, yet still delicious and fancy appetisers that I usually make. It serves the dual purpose of a hot entree’ as well as, catering to any vegetarian dietary requirements! And they look cute as a button. I used parsley pesto for this, but you can just as easily swap it with basil pesto if you like. I personally, find the flavour combination of a walnut pesto with mushrooms, a lot more delicious.

As mushrooms are the hero of this dish, be sure to buy the freshest quality available. Limp and scaly mushrooms, would wrinkle up and break away, not giving you the desired texture. I used swiss brown mushrooms for this recipe, but the white cup mushrooms work just as well. You can pre prep the mushrooms with the stuff, cover them with a cling wrap and store them for upto a day before your party. Pop them in the oven 15mins before serving and you will have these little brown jewels bubbling with cheese ready to be devoured.

Stuffed Mushroom Cups with Pesto

  • Servings: 4-6
  • Time: 30mins
  • Difficulty: “easy”
  • Print


  • 2cups Swiss brown mushrooms, washed and dried
  • 1cup Flat leaf Parsley
  • 1/2 cup Parmesan Cheese, plus more for topping
  • 4garlic cloves peeled
  • 1/3cup walnuts
  • 1/3cup Extra Virgin Olive Oil
  • Sea Salt and Crushed Black pepper to taste


  1. Preheat the Oven to 180C.
  2. Break off the stems of the cleaned mushrooms, so that there is a hollow inside. Set aside these mushrooms on a baking tray covered with parchment paper
  3. In a high speed blender, blend together the parsley, garlic, walnuts, parmesan, and olive oil to a paste like consistency. Add more olive oil if it looks too dry. Season with sea salt and crushed black pepper according to taste.
  4. Stuff each mushroom cavity with spoonful of pesto, taking care to not overfill it, as this may cause the mushrooms to split. Top each mushroom with some parmesan cheese.
  5. Pop them in the oven and bake for 12minutes or until the cheese at the top starts bubbling.
  6. Take the mushrooms out and rest them for a couple of minutes before serving, as they are super hot straight from the oven.

Have a fun party!


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