Sandra Lee’s Stuffed Mushrooms
Learn how to make quick and easy stuffed mushrooms to warm up your holiday season.
Yields
Total Time
Cook Time
Ingredients
- 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
Instructions
PrintPreheat 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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