PESTO-STUFFED MUSHROOMS
Provided by Food Network
Time 45m
Yield 24 servings
Number Of Ingredients 9
Steps:
- 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.
- Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee Copyright 2009 SLSH Enterprises, Inc.
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Joshua Lineberger
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these. The pesto filling was very flavorful and the mushrooms were cooked perfectly.
Shah hussain Jalala
[email protected]These mushrooms are so easy to make and they're always a crowd-pleaser. I love serving them as an appetizer or a side dish.
Jeava Ramsammy
[email protected]I made these mushrooms for a party and they were a huge hit! Everyone loved them and asked for the recipe.
Rob so
[email protected]This recipe is a great way to get kids to eat mushrooms. My kids loved the pesto filling and they ate all of their mushrooms.
Joyce Graham
[email protected]I followed the recipe exactly and my mushrooms came out perfectly. They were juicy and flavorful, and the pesto filling was creamy and delicious.
King Myion
[email protected]These mushrooms were delicious! I used a store-bought pesto sauce, but I think it would be even better if you made your own.
Ahmad Muhammad Salisu
[email protected]I'm always looking for new ways to cook mushrooms and this recipe is a keeper. The pesto filling is a great way to add flavor and moisture to the mushrooms.
Fahim Nudz
[email protected]These mushrooms are so versatile. I've served them as an appetizer, a side dish, and even a main course.
tawos khanafghan
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these. The pesto filling was very flavorful and the mushrooms were cooked perfectly.
Josh Taks
[email protected]This recipe is a great way to use up leftover pesto. I also like to add a little bit of sun-dried tomatoes to the filling for extra flavor.
Corrine Saunsoci
[email protected]I made these mushrooms for a party and they were a huge hit! Everyone loved them.
Cheryl Greenwood
[email protected]I followed the recipe exactly, but my mushrooms came out dry and tough. I'm not sure what went wrong.
UMAR AF
[email protected]These mushrooms were a bit too oily for my taste, but the flavor was good.
The Destroyer
[email protected]I was looking for a new way to cook mushrooms and this recipe fit the bill. The pesto filling was a great idea and added a lot of flavor to the mushrooms.
Nahid Nayeem
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The combination of mushrooms and pesto is just perfect.
Adiat Tamim Ali
[email protected]These mushrooms were so easy to make and they tasted amazing! I used a jarred pesto sauce, but I'm sure it would be even better if you made your own.
Sharuk Islam
[email protected]I tried this recipe last night and it was a hit with my family! The mushrooms were juicy and flavorful, and the pesto filling was creamy and delicious. I will definitely be making this again.