Garlic Pesto Stuffed Mushrooms


BBQ Season + Garden Season = Stuffed Mushroom Season!

There is no finer thing than a warm and tasty stuffed mushroom right off the BBQ on a hot summers night! Pair it with a garden salad and a nice glass of wine, sit on the patio and watch the fireflies dance!

Ok, I could probably come up with another perfect scenario for a cold winters evening too…..I just loved stuffed mushrooms anytime of the year.

Summer time does produce the best ingredients for this recipe though, and I personally like to eat what is in season.

This recipe is always a hit at parties and BBQs. The woody flavour combined with the garlic pesto and cream cheese is to die for! It starts a flavour party in your mouth (wow, that was cheesy…..HA that’s punny!)

Ok, I am done now!



  • 6 medium mushrooms (or 12 small ones). I have tried different kinds of mushrooms and they are all good, so just grab what is fresh and available!
  • 2 tbsp olive oil
  • Salt and pepper 
  • Garlic pesto. I make garlic scape pesto that is amazing and uses the curly tops of the garlic plant. This is what gives mine a nice green colour. Again, any garlic pesto would work, but I highly recommend you try this recipe if you have garlic scapes available. Get my Garlic Scape Pesto recipe here! 
  • 3 oz cream cheese ( half a brick)
  • 1/2 small onion

The nice thing about this recipe is you don’t need to mess around with the flavours. Let the pesto and cream cheese create their magic!

Scrub mushrooms really well and remove the stalks. Chop stalks into small pieces. Add 1 tbsp to frying pan and sauté mushroom stalks and onion for about 3-4 minutes or until soft and fragrant. Turn off heat. Add pesto and cream cheese and stir until combined.

Use remaining oil to brush mushroom tops and bottoms. Sprinkle with salt and pepper. Stuff pesto cheese mixture into mushrooms and pop on the BBQ or in the oven for 20-25 minutes until mushrooms are soft and there is a nice crunchy layer on the top.

You can top with cheese at this point if you would like. I prefer them without because I feel it takes away from the cheese that is already in the mushrooms. You can also use a layer of bread crumbs for more crunch!!

I know what you are thinking and yes, they do taste as good as they look!

 Turkey & Cream Cheese Stuffed Peppers

So I know my recipes have been leaning a little on the unhealthy side lately! What can I say, I need comfort food sometimes, and for me, comfort food is cheese!!

This really is the best stuffed pepper recipe I have ever made! Something about the spices, creaminess and textures that just made it perfect! Next time, I would like to do it on the BBQ to give it a nice smoky taste!

Turkey & Cream Cheese Stuffed Peppers

This recipe made 4 large red peppers. You can use any colour pepper, red and yellow will be sweeter and green will be more bitter. I also had leftover filling, but that is never a bad thing! I plan on stuffing a small zucchini for lunch 😁

  • 1 lb ground turkey
  • 1 tbsp olive oil
  • 1/2 small onion, diced
  • 2 garlic cloves, diced
  • 1 1/2 cups cooked rice
  • 3/4 cup crushed tomatoes or marinara sauce
  • 4 oz cream cheese (about 3/4 of a brick)
  • 1 tbsp Italian seasoning
  • 1 tsp crushed chili peppers
  • salt and pepper to taste


Preheat oven to 350 c. Cut a hole in the top of the pepper and take out all of the seeds. Keep top. Boil peppers (or put in microwave for 3-5 minutes) to soften. While they are softening, add olive oil to pan and saute onions and garlic until soft and fragrant. Add turkey and seasonings and cook until brown. Turn off heat and add rice and cream cheese. Stir until cheese is completely melted and incorporated.

Stuff peppers and replace the tops. Bake at 350 c until peppers are completely soft when punctured with a fork.

At this point, you can take the tops off and add some more cheese (cheddar is good!) and put back in oven for 5 minutes or until it is melted.

Plate on top of some marinara sauce and serve with fresh basil or other fresh herb!






Munchie Dinners

Peppers, olives, mozzarella, pepperoni, pickles, rice crackers and broccoli

Have you ever come home from a crazy day at work and although you have a weekly meal plan and know what you should be cooking for dinner, you just don’t have it in you to turn on the stove? 

I have gotten into this rut at work where by the time I get home I am so tired and frustrated, I cannot be bothered. It is hard to stay healthy in a rut like that! It takes the rest of my energy to not order a pizza!

I know everyone gets into these ruts! So I thought I would share a little secret with you….munchie dinners 😁

Takes little energy, you don’t have to turn on the stove and you can make it whatever you want it to be (or feel like that night). It gives you the illusion you are cheating and eating what you shouldn’t because it is so satisfying, yet as long as you keep fresh healthy snacks in the house, it is a perfectly acceptable dinner! We all get the munchies now and then, minus we’ll find a way to feed the craving! 

The other night I made a big plate of   red and green peppers, olives, mozzarella, pepperoni, pickles, rice crackers and broccoli. It was so perfect (and relatively healthy) that it put me back in a good mood! 

Does anyone else ever do this for dinner?