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Stuffed mushrooms with goat cheese, pesto sauce and mozzarella
Paris mushrooms stuffed with a creamy mixture of goat cheese, homemade pesto, breadcrumbs and sun‑dried tomatoes, baked in the oven with a touch of mozzarella. A vegetarian starter or main course, quick and tasty, perfect for a weeknight dinner.
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Cost Breakdown
Critical Success Points
- • Prepare the pesto
- • Sauté the mushroom stems with the shallot
- • Properly mix the filling
- • Stuff the mushrooms without overfilling
- • Bake until golden
Safety Warnings
- • Handle the blender with the lid tightly closed to avoid splatters.
- • Use cooking gloves or mitts when removing the hot dish from the oven.
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