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Sandra Lee’s Stuffed Mushrooms

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


4 - 4 serving

Total Time

Cook Time


  • 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
  • shredded
  • grated
  • 2 tbsp. pesto
  • 2 tsp. Gourmet Garden® garlic paste


Preheat oven to 375°F.

Coat a rimmed baking sheet with cooking spray.

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.

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.

Bake for 20 to 25 minutes, or until golden. Serve hot or at room temperature.

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