Pesto-Stuffed Mushrooms

  • 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®
  • 1/4 cup grated Parmesan cheese, Sargento®
  • 2 tablespoons pesto, Classico®
  • 2 teaspoons garlic blend, Gourmet Garden®
  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.
  • Yields: 24 mushrooms
  • Preparation Time: 45 minutes
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