Ingredients

• No-stick cooking spray, Pam®
• 24 large fresh mushrooms, 11/2 to 2 inches in diameter
• 1/4 cup extra virgin olive oil
• 1 cup San Francisco sourdough stuffing mix, Stovetop®
• 1/2 cup boiling water
• 1 cup ricotta cheese
• 3/4 cup shredded mozzarella cheese, Sargento®
• 2 tablespoons pesto, Classico®
• 2 teaspoons garlic blend, Gourmet Garden®

Instructions

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.
3. Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee Copyright 2009 SLSH Enterprises, Inc.