clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Three Artichoke Pesto Stuffed Mushrooms on a white plate

Easy Artichoke Pesto Stuffed Mushrooms

  • Author: Carlos Leo
  • Total Time: 20 minutes
  • Yield: 12 Mushrooms 1x


Easy Artichoke Pesto Stuffed Mushrooms is a quick and delicious appetizer for your next gathering. This appetizer is an Italian inspired recipe, made with our Artichoke Pesto. L’Epicurien Artichoke Pesto is made using traditional methods and with the highest quality ingredients, and is the perfect accompaniment to any Mediterranean or Italian meal.


  • 12 mushrooms, medium size
  • 1/2 cup Artichoke Pesto Click to order from our online shop
  • 1/4 cup of grated Asiago Cheese
  • 1 TableSpoon Mayonnaise
  • 2 teaSpoons lemon zest
  • 2 TableSpoons fresh sage leaves, chopped
  • 2 TableSpoons fresh parsley, chopped
  • 2 TableSpoons Panko Breadcrumbs
  • 1/4 cup + 1 TableSpoon chopped walnuts
  • Salt and pepper to taste


  1. Clean and remove stems from mushrooms with a damp paper towel.
  2. Place rounded side down on a baking sheet.
  3. Put in a food processor the Artichoke Pesto, mayonnaise, Asiago cheese, lemon zest, chopped sage, parsley, Panko Breadcrumbs and chopped walnuts. Pulse until finely chopped
  4. Season with salt and pepper to taste.
  5. Using a small Spoon or small ice cream scoop, fill mushroom caps with pesto mix.
  6. Bake at 350°F for 15 minutes or until mushrooms are soft.
  • Note: you can add more pesto to adjust to your taste.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Cuisine: Italian


  • Serving Size: 1 Mushroom Cap
  • Calories: 159
  • Sodium: 260.7 mg
  • Fat: 15.1 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 3.7 g
  • Fiber: 1.5 g
  • Protein: 4.1 g
  • Cholesterol: 5.4 mg
Recipe Card powered byTasty Recipes