|Pesto Cream Cheese Stuffed Mushrooms.|
Pesto Cream Cheese Stuffed Mushrooms
(Number of Servings depends on how big your mushrooms are)
One 8 oz. package white button or cremini mushrooms (I used cremini.)
2 oz. olive oil
Salt and pepper to season mushrooms (I omitted the salt.)
4 oz. cream cheese, softened
2 oz. prepared pesto
2 oz. grated parmesan cheese
2 oz. prepared bread crumbs (I used Panko bread crumbs.)
1. Preheat oven to 375°F. Wash mushrooms and pat dry. Remove stems. Drizzle mushroom caps with olive oil. Season with salt and pepper. Place mushrooms on baking sheet, and bake for 5 minutes to par cook the mushrooms. If any liquid ends up in the caps, pour it off before continuing. Pat dry.
|Drizzle mushroom caps with olive oil and sprinkle liberally with fresh ground black pepper.|
|Mix together cream cheese and pesto.|
2. While the mushrooms are par-cooking, mix together the pesto and cream cheese. Fill the caps with a sizeable dollop of the mixture. Top the mushrooms with grated parmesan cheese and breadcrumbs.
|Par cooked mushrooms.|
|Place a dollop of cream cheese mixture in each cap, top with Parmesan cheese and bread crumbs.|
3. If preparing ahead for a party, stop here and refrigerate the mushrooms. When ready to serve, bake mushrooms in 375°F oven until browned and bubbly on top (should be 5-8 minutes - less time if prepared straight through without having to account for the chill from the fridge).
|Out of the oven and ready to serve.|
These are easy and very tasty.