Gluten-Free Joc Appetizer: Mini Pesto and Mozzarella Stuffed Mushrooms

Ingredients:

12 large gluten-free white mushrooms
1/2 cup gluten-free pesto sauce (store-bought or homemade)
1/2 cup gluten-free mozzarella cheese, shredded
2 tablespoons gluten-free Parmesan cheese, grated
2 cloves garlic, minced
2 tablespoons gluten-free olive oil
Salt and pepper to taste
Fresh basil leaves, for garnish (optional)
Gluten-free red pepper flakes, for a bit of heat (optional)

Instructions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Clean the mushrooms and remove the stems. Set aside.

In a bowl, combine the gluten-free pesto sauce, gluten-free mozzarella cheese, grated gluten-free Parmesan cheese, minced garlic, salt, and pepper.

Spoon the pesto and cheese mixture into the mushroom caps, filling each one generously.

Place the stuffed mushrooms on the prepared baking sheet.

Drizzle gluten-free olive oil over the stuffed mushrooms for added flavor.

Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the cheese is melted and slightly golden.

Optionally, garnish with fresh basil leaves and a sprinkle of gluten-free red pepper flakes for a touch of heat.

Serve your gluten-free Mini Pesto and Mozzarella Stuffed Mushrooms (joc) as a flavorful and savory appetizer that's perfect for any occasion!

These gluten-free Mini Pesto and Mozzarella Stuffed Mushrooms are a delightful appetizer that's bursting with the flavors of pesto and gooey melted cheese. Enjoy them with family and friends!