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Pesto and Asiago Stuffed Mushrooms
Caraluzzi's Recipes

Pesto and Asiago-Stuffed Mushrooms

A great holiday appetizer, this recipes makes 2 dozen mushrooms.
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Total Time 30 minutes
Servings 12


  • 24 large fresh mushrooms stems removed (about 1 1/4 pounds)
  • 1/3 cup stirred pesto
  • 6 ounces Sartori Classic Asiago cheese finely shredded (about 2 cups)


  • Heat oven to 400°F.
  • Place mushrooms stem side down on an ungreased 15 x 10-inch baking pan. Bake for 8 minutes. Transfer mushrooms stem side down to paper towels to cool. Wipe out the pan.
  • Meanwhile, drain or pat (with paper towel) pesto to remove any excess oil. Combine asiago and pesto in a bowl.
  • Return mushrooms stem side up to the pan. Fill with asiago mixture. Bake for 10-12 minutes or until mushrooms are tender and cheese is melted.


Recipe courtesy of Wisconsin Cheese.