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Pesto-Stuffed Mushrooms: Submitted by: Paul | Date Added: 16 Feb 2015
Listed in: Appetizers

Makes: 24 servings
Nonstick cooking spray

24 large fresh mushrooms
4 tablespoons extra virgin olive oil
1 cup sourdough stuffing mix
1/2 cup boiling water
1 cup ricotta cheese
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons pesto
2 teaspoons bottled garlic blend

Cooking Instructions

Preheat oven to 375 F. Spray a rimmed baking sheet with nonstick cooking spray; set aside.

Wipe mushrooms clean with paper towels. Remove stems and discard; if necessary, hollow out the caps.

Using a pastry brush, coat inside and outside of mushrooms with olive oil.

In a medium bowl, combine stuffing mix and boiling water. Cover bowl; let stand for 5 minutes or until stuffing mix is slightly softened.

Stir in ricotta cheese, mozzarella, 2 tablespoons of the Parmesan cheese, pesto, and garlic blend. Fill each mushroom with stuffing mixture.

Arrange mushrooms on prepared baking sheet; sprinkle with remaining Parmesan cheese.

Bake for 20 to 25 minutes or until golden.

Serve immediately.

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Pesto-Stuffed Mushrooms
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