Rate this recipe
0/5
(0 Votes)
Ingredients
- No-stick cooking spray, Pam®
- 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®
- 1/2 cup boiling water
- 1 cup ricotta cheese
- 3/4 cup shredded mozzarella cheese, Sargento®
- 1/4 cup grated Parmesan cheese, Sargento®
- 2 tablespoons pesto, Classico®
- 2 teaspoons garlic blend, Gourmet Garden®
Details
Servings 24
Preparation
Step 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.
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.
You'll also love
- Roast Pork Shoulder with Spanish... 0/5 (0 Votes)
- Smoked Baked Potatoes 0/5 (0 Votes)
- Blackberry Cobbler 0/5 (0 Votes)
- Red Wine Risotto with Mushroom... 0/5 (0 Votes)
Review this recipe