Stuffed Mushrooms with Blue Cheese & Sun-dried Tomato Pesto Recipe

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Katie Published: January 29, 2021 Modified: May 31, 2021

The earthiness of the mushrooms is the perfect canvas for the blue cheese & tomato-stuffed mushroom filling. The secret of this dish is the sage pesto.

Preparation: 5 minutes
Cooking: 15 minutes
Total: 20 minutes



For Stuffed Mushroom:

  • 1lbmushrooms,cremini or button
  • ½cupcrumbled blue cheese
  • ¼cuppanko breadcrumbs

For Sun-Dried Tomato Pesto:

  • 24ozsun-dried tomatoes in oil,(1 jar)
  • 6clovesgarlic,(or about 3 tsp), minced, peeled
  • 1cupwalnuts
  • cupfresh sage
  • 8ozparmesan cheese,grated
  • 1cupolive oil
  • salt and pepper,to taste


  1. Preheat oven to 350 degrees F, or preheat a smoker.

  2. Carefully remove and discard the stems of the mushrooms, then clean with a damp cloth. Fill mushroom cavity with sundried pesto.

  3. 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.

Sun-Dried Tomato Pesto:

  1. 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.


  • Calories: 967.73kcal
  • Fat: 80.02g
  • Saturated Fat: 19.22g
  • Monounsaturated Fat: 48.01g
  • Polyunsaturated Fat: 8.41g
  • Carbohydrates: 45.72g
  • Fiber: 12.73g
  • Sugar: 2.53g
  • Protein: 30.44g
  • Cholesterol: 40.97mg
  • Sodium: 1152.28mg
  • Calcium: 834.03mg
  • Potassium: 2617.84mg
  • Iron: 7.37mg
  • Vitamin A: 233.17µg
  • Vitamin C: 144.33mg
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