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Stuffed pesto mushrooms

Stuffed pesto mushrooms


Bite-sized little flavour bombs – we recommend goats cheese but feel free to choose whatever cheese you like here

  • Feeds 6 Feeds 6
  • Ready in 35 minutes

Each serving contains

  • Energy
    582kj 139kcal
  • Fat
    Med 15%
  • Saturates
    High 24%
  • Sugar
    Low 0%
  • Salt
    Med 9%

% of adult’s reference intake | Carbohydrates per serving : 1g

Bring Co-op to your front door

Big Bag Option


  • 125g bag Co-op baby spinach
  • 125g Co-op full fat soft goats cheese
  • 50g Co-op Irresistible pesto alla Genovese
  • 2 tbsp Co-op golden breadcrumbs, plus extra to sprinkle
  • 18 Co-op closed cup mushrooms


  1. Put the spinach in a colander and pour over a kettle of just-boiled water to wilt
  2. When it’s cool enough to handle, squeeze out as much water as you can, then roughly chop
  3. In a mixing bowl, stir together the goat’s cheese, pesto, breadcrumbs and spinach, then season to taste
  4. Preheat the oven to 180°C/fan 160°C/gas 4, remove the stalks from the mushrooms, then spoon the goat’s cheese mixture into them
  5. Sprinkle with a few extra breadcrumbs, then bake for 15–20 mins, until light golden and tender