Name: Pesto-Stuffed Mushrooms
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 24 servings
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®; 2 tablespoons pesto, Classico®; 2 teaspoons garlic blend, Gourmet Garden®

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.

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Pesto-Stuffed Mushrooms

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