Feeling Fancy? Make These Parmesan Pesto Mushrooms Today! [Recipe] | ultimatemedicinalmushrooms.com

Feeling Fancy? Make These Parmesan Pesto Mushrooms Today! [Recipe]

These parmesan pesto mushrooms are the perfect choice for all of those who love Italian food. Not only is this an easy recipe, but it is also incredibly versatile. Simply add a few more ingredients, and you will have the meal of your life. If instead, you are looking to make a side dish or a simple thing, then this is more than right for you.

These Parmesan Pesto Mushrooms Go Well with Any Italian Dish 

Text area which says "Feeling Fancy? Make These Parmesan Pesto Mushrooms Today!, ultimatemedicinalmushrooms.com" followed by a close-up view of button mushrooms stuffed with cheese, quinoa and pesto sauce

To prepare this dish, gather your quinoa, basil pesto sauce, shredded Parmesan cheese, and Portobello mushrooms.

You can also use other ingredients if you need to. Try using rice, barley, ground cauliflower, cilantro pesto sauce, Italian mix cheese, or mozzarella.  

All you have to do is mix the cooked quinoa with the pesto and cheese and then stuff it into the prepared mushrooms. You can then bake them at 350 degrees F for about 20 minutes. Make sure the cheese is golden but not burnt.

The beauty of this dish is that you can prepare it ahead of time and save it for later. It can be served as a vegetarian lunch or meal, or it can be a side dish or as an appetizer at any time.

If you want to refrigerate it for later, do not bake the mushrooms. Start by cleaning them and then place them in the fridge. Separately, store the pesto with quinoa and cheese in an airtight container. You can keep everything in the fridge for about three days. Take things out and assemble the mushrooms before baking them when you are ready.

On the other hand, you can also freeze your mushrooms if you are not ready to eat them for a while. Make sure to prepare the pesto stuffing as you would before and save it in a freezer-safe container. Keep your mushrooms stored in the fridge until ready to use. If this is not an option, then flash freeze them, and then store them in a freezer bag. Thaw everything overnight and prepare as you would normally.

Parmesan Pesto Mushrooms


  • 4 portobello mushrooms, cleaned

  • 1 cup (128 g) cooked quinoa, cooled

  • 1/2 cup (64 g) parmesan cheese, shredded

  • 1/4 cup (32 g) basil pesto sauce or store-bought pesto


  • Preheat oven to 350 F (177 C).
  • Mix quinoa, pesto, and cheese in a small bowl.
  • Spoon the mixture into mushrooms.
  • Arrange the stuffed mushrooms on a baking sheet.
  • Bake for 20 minutes until cooked.
  • Serve and enjoy!

Looking to try another delicious and tasty mushroom dish? Check out this Mushroom Pesto Spaghetti recipe.