Stuffed Mushrooms With Blue Cheese & Sun-Dried Tomato Pesto

June 17, 2011 by Ali

A few years ago, I was at a birthday party for my boss, thrown by one of his good friends who also happens to be an outstanding cook. But while I had every intention of saving my appetite for his world-famous Kansas City barbeque, pretty sure I completely blew it on the first appetizer — these incredible little stuffed mushrooms.

As the trays were passed around the patio, one by one you heard everyone murmer, “Oh my goodness — what is in these mushrooms?!?” Surprisingly, John told us there were only two main ingredients — blue cheese and sun-dried tomato pesto. (Although in addition to those tasty sun-dried tomatoes, this pesto was also made with walnuts and fresh sage. Yum!) John also smoked his stuffed mushrooms, which gave them an extra-amazing finish.

Alas, I don’t have a smoker, but made mine in the oven this week and they were still insanely delicious. Also decided to top mine with a pinch of Panko to give them a slight breaded crunch. So good, so easy, and so fast (especially if you have the red pesto made ahead of time!). And as his party proved, they’re definitely a crowd-pleaser. Thanks, John!!!

Stuffed Mushrooms with Blue Cheese & Sun-dried Tomato Pesto

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 3-5 servings


    Stuffed Mushroom Ingredients:
  • 1 lb. cremini or button mushrooms
  • 1/4 cup sun-dried tomato pesto (see ingredients/recipe below)
  • 1/2 cup crumbled blue cheese
  • 1/4 cup Panko breadcrumbs
  • Sun-Dried Tomato Pesto Ingredients:
  • 1 (24 ounce) jar of sun-dried tomatoes in oil
  • 6 cloves garlic, peeled (or about 3 tsp. minced)
  • 1 cup walnuts
  • 1/3 cup fresh sage
  • 8 ounces Parmesan cheese, grated
  • 1 cup olive oil
  • salt and pepper to taste


To Make The Stuffed Mushrooms:

Preheat oven to 350 degrees, or preheat a smoker.

Carefully remove and discard the stems of the mushrooms, then clean with a damp cloth. Fill mushroom cavity with sundried pesto (approx. 1/2 tsp.). Top with blue cheese crumbles, and a pinch of Panko. Bake or smoke for about 15 minutes, until the cheese starts to melt and filling is warm. Serve immediately.

To Make The Sun-Dried Tomato Pesto:

Place tomatoes, garlic, walnuts, sage, and Parmesan in a food processor, and pulse until blended. Slowly stream in the olive oil, then season to taste with salt and pepper. Use pesto immediately, or refrigerate for up to one week, or freeze.

Ali’s Tip:

These are also great with gorgonzola cheese!

filed in Appetizers, Sides, Veggies

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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12 thoughts on “Stuffed Mushrooms With Blue Cheese & Sun-Dried Tomato Pesto

  1. Where is the blue cheese in this recipe?

    - Sparrow

  2. Thanks for this great recipe! They were a hit at a recent party and I’ve been asked to bring them to another gathering. Points to you!

    - Anne

  3. These looked so yummy I just had to feature them on this week’s Foodie Friday post:

    Thanks for sharing. :)

    - Shari @ Chicago Cuisine Critique

  4. just bookmarked to make next time I have a party! YUM!

    - natalie (the sweets life)

  5. How incredibly simple! I love stuffed mushrooms, they are one of my favourite recipes… I like them even more when they burst with flavour but have minimal ingredients like this one!
    - Brittany

    - Mushrooms Canada

  6. Yum! These look delicious. The perfect app for entertaining. :)

    - Shari @ Chicago Cuisine Critique

  7. Yum!! This looks so delish!

    - Lauren Davis

  8. Whoa, that sun dried tomato pesto is blowing my mind right now. Awesome!

    - Rita in mi

  9. Gah, that looks insanely good!

    - leaf (the indolent cook)

  10. oh my lord.

    - Shayla