Recipe courtesy of Diageo
Recipe courtesy of Diageo
Watch how to make this recipe.
Pesto-Stuffed Mushrooms
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 89
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 13 mg
- Sodium
- 116 mg
- Level: Easy
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 89
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 13 mg
- Sodium
- 116 mg
Ingredients
Directions
- 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.
- 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.
- Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee Copyright 2009 SLSH Enterprises, Inc.
Looking for Something Else?
Related Pages
- Seafood Stuffed Mushrooms Recipe
- Fondue Stuffed Mushrooms Recipe
- Bacon-Blue Cheese Stuffed Mushrooms Recipe
- Maduros-and-Chorizo Stuffed Mushrooms Recipe
- Blindog's Stuffed Mushrooms Recipe
- Sausage Stuffed Mushrooms Recipe
- Double Stuffed Mushrooms Recipe
- Grandma Nancy's Stuffed Mushrooms Recipe
- Stuffed Mushrooms Recipe