Snack
Pesto Mozzarella Mushrooms
Eight chestnut mushrooms each with a dab of pesto and a piece of light mozzarella, baked until the cheese browns. 156 kcal.
- Calories
- 156kcal
- Protein
- 11g
- Fat
- 11g
- Carbs
- 2g
Per serving, makes 1. 6 minutes of work, then fifteen minutes in the oven. Published 8 September 2026.
Allergens
- Milk
- Tree nuts
- Flagged for the cashews most supermarket jars use alongside pine nuts. A pesto made only with pine nuts carries milk alone.
Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.
Ingredients
- Mushrooms150 g
About eight chestnut mushrooms, stalks removed.
- Basil pesto1 tbsp, about 15 g
- Light mozzarella40 g
- Black pepperTo taste
Method
Heat the oven to 200°C. Twist the stalks out of the mushrooms and set the caps on a tray, hollow side up.
Put a quarter teaspoon of pesto in each cap and a small piece of mozzarella on top.
Bake for twelve to fifteen minutes, until the cheese is browned and the mushrooms are soft. Grind pepper over and eat warm.
Worth knowing
- One tablespoon of pesto across eight mushrooms is 68 kcal. Two tablespoons is the kind of thing that happens when you do not measure.
- Light mozzarella because full-fat runs off the mushroom as oil at this temperature. The lighter one holds its shape.
More like this
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- Tomato, Mozzarella and Basil Skewers144 kcal · 11P
- Grapes with Mozzarella, Basil and Balsamic177 kcal · 12P
- Spinach and Feta Egg Muffins160 kcal · 15P
- Rice Cakes with Cream Cheese, Strawberries and Balsamic163 kcal · 5P
- Melon with Feta and Mint168 kcal · 8P
- Yeast Extract and Cheddar Rye Toast168 kcal · 12P
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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.