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Pesto-Stuffed Mushrooms

2019-06-14
  • Yield : 24 servings
  • Prep Time : 25m
  • Cook Time : 20m
  • Ready In : 45m

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Ingredients

  • No-stick cooking spray, Pam(R)
  • 24 large fresh mushrooms, 11/2 to 2 inches in diameter
  • 1/4 cup extra virgin olive oil
  • 1 cup San Francisco sourdough stuffing mix, Stovetop(R)
  • 1/2 cup boiling water
  • 1 cup ricotta cheese
  • 3/4 cup shredded mozzarella cheese, Sargento(R)
  • 2 tablespoons pesto, Classico(R)
  • 2 teaspoons garlic blend, Gourmet Garden(R)

Method

Step 1

1. Preheat oven to 375 degrees F. Coat a rimmed baking pan with cooking spray; set aside. Wipe mushrooms clean with paper towels; remove stems and discard. Brush inside and outside with olive oil.

Step 2

2. In a medium bowl, combine stuffing mix and the boiling water. Cover and let stand for 5 minutes or until slightly softened. Stir in ricotta, mozzarella, 2 tablespoons of Parmesan cheese, pesto and garlic. Spoon stuffing mixture into mushroom caps. Place caps on prepared baking sheet. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake for 20 to 25 minutes or until golden brown.

Step 3

Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee Copyright 2009 SLSH Enterprises, Inc.

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