Ingredients
Nonstick cooking spray, Pam®
24 large fresh mushrooms
4 tablespoons extra virgin olive oil
1 cup sourdough stuffing mix, Stove Top®
1⁄2 cup boiling water
1 cup ricotta cheese, Precious®
3⁄4 cup shredded mozzarella cheese, Sargento®
1⁄4 cup grated Parmesan cheese, Sargento®
2 tablespoons pesto, Classico®
2 teaspoons bottled garlic blend, Gourmet Garden®
Directions
Preheat oven to 375ºF. 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.
