Pesto Tomato Stuffed Mushrooms
A decadent, melt in your mouth stuffed mushroom. Double the recipe as it doesn't make enough!
Foto: RecipeGirlIngredients
6 servings
- ¼ cup prepared pesto
- ¼ cup sun-dried tomatoes, (soaked in oil, drained and chopped finely)
- ¼ cup herbed cream cheese ((or Boursin))
- 12 whole mushroom caps, (cleaned and stemmed)
- 2 ounces Provolone cheese, (thinly sliced)
- chopped green onion ((green part), for garnish)
Steps
Preheat oven to 350℉.
In a small bowl, mix the pesto, sun-dried tomatoes and herbed cream cheese. Fill mushroom caps with a large spoonful of the cheese mixture. Top with small slices of provolone cheese and a green onion garnish. Place mushrooms on a baking sheet.
When ready to serve, bake for 15 to 20 minutes, or until mushrooms are slightly tender and the cheese is nice and melted. Serve warm!
Nutrition Facts
Macronutrients
Calories119
Source: RecipeGirl
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