Sandra Lees Stuffed Mushrooms

Learn how to make quick and easy stuffed mushrooms to warm up your holiday season.

Recipe «Sandra Lees Stuffed Mushrooms» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author WomanWorld would need: 24 large mushrooms, 1/4 c. extra-virgin olive oil, 1 c. Stove Top® sourdough stuffing mix, 1/2 c. boiling water, 1 c. ricotta cheese , 3/4 c. mozzarella cheese shredded, 4 tbsp. Parmesan cheese divided grated, 2 tbsp. pesto , 2 tsp. Gourmet Garden® garlic paste.

Ingredients:

• 24 large mushrooms 
• 1/4 c. extra-virgin olive oil г.
• 1 c. Stove Top® sourdough stuffing mix г.
• 1/2 c. boiling water г.
• 1 c. ricotta cheese г.
• 3/4 c. mozzarella cheese shredded г.
• 4 tbsp. Parmesan cheese divided grated г.
• 2 tbsp. pesto г.
• 2 tsp. Gourmet Garden® garlic paste г.

Instructions

1. Preheat oven to 375°F.  
2. Coat a rimmed baking sheet with cooking spray.  
3. Wipe mushrooms clean with paper towels. Discard stems and, if necessary, hollow out the caps. Using a pastry brush, paint inside and outside of mushrooms with olive oil.  
4. In a medium bowl, combine stuffing mix and boiling water. Cover bowl and let stand for 5 minutes or until stuffing mix is slightly softened. Stir in ricotta, mozzarella, 2 tablespoons Parmesan, pesto, and garlic paste. Fill each mushroom with stuffing mixture. Arrange mushrooms on prepared baking sheet and sprinkle with remaining 2 tablespoons Parmesan.  
5. Bake for 20 to 25 minutes, or until golden. Serve hot or at room temperature.