Stuffed mushrooms with chilli pesto

  • 25 minutes
  • 4 persons
Rated 4 out of 5


  • 12 medium mushrooms
  • 1 tbsp. finely chopped onion
  • 1 clove grated or pressed garlic
  • 100 g diced bacon
  • 1 tbsp. Svansø olive oil
  • 1 glass Svansø chilli pesto
  • 1 dl. panko breadcrumbs
  • 1 dl. finely grated parmesan
  • 2 tsp. finely chopped fresh thyme
  • 1 tsp. finely grated lemon zest
  • ½ tsp. salt
  • 1 tbsp. Fresh parsley or basil
  • 1 tsp. Finely grated lemon zest


1. Clean the mushrooms, remove the stalks and place the mushrooms, opening side up, in a greased ovenproof dish.
2. Finely chop the stalks and fry them with the onion, garlic and bacon in olive oil for 1-2 minutes.
3. Cool the mixture slightly and mix with the chilli pesto, panko, parmesan, thyme, lemon zest and salt.
4. Stir the mixture well and stuff it into the mushrooms
5. Bake the stuffed mushrooms on the grill or in the oven for about 10 minutes at 200°C
6. Garnish with chopped parsley or basil and lemon zest


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