Recipe courtesy of Diageo
Pesto-Stuffed Mushrooms
- Level: Easy
- Yield: 24 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 89
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 13
- Sodium
- 116
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
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.