Pesto Stuffed Mushrooms

Three ingredients make the filling for these stuffed mushrooms: basil pesto, Italian-style bread crumbs, and a sneaky addition of prepared horseradish that gives each bite an unexpected kick. The bread crumbs absorb the pesto’s oil and hold everything together in a firm, scoopable stuffing.

That horseradish is what sets these apart from every other pesto stuffed mushroom out there. It adds a sharp, sinus-clearing heat that plays against the rich, herby pesto in a way that keeps you reaching for another. Two tablespoons blended into the mixture is enough to notice without overpowering the basil.

These work beautifully served either hot or cold, which makes them ideal for parties. Cold, top each one with a strip of pimento for a splash of red. Hot, skip the pimento (it wilts in the oven) and bake for 15 minutes until the filling is heated through and the mushrooms have softened.

Pack the filling into the caps firmly and mound it above the rim. The bread crumbs hold their shape during baking and the filling won’t collapse.

Pro Tips

• Choose large button or cremini mushrooms with deep caps for the most filling space
• Remove the stems and use a spoon to gently scrape out the gills for even more room
• Let washed mushrooms dry completely before stuffing. Wet caps make the filling soggy
• These can be assembled several hours ahead and refrigerated until ready to bake or serve

Variations

• Add a sprinkle of grated Parmesan on top before baking for a crispy cheese crust
• Use sun-dried tomato pesto instead of basil pesto for a sweeter, tangier version
• Replace horseradish with a teaspoon of Dijon mustard for a milder heat