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APPETIZER
FINGER FOODS:
Pesto Tomato Stuffed Mushrooms
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Pesto-
Tomato Stuffed Mushrooms |
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¼
cup |
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prepared pesto |
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¼
cup |
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sun-dried tomatoes, soaked in oil,
drained |
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¼
cup |
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herbed cream cheese |
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25
whole |
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mushroom caps, cleaned and stemmed |
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Provolone cheese, thinly sliced |
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1 |
In a food
processor, process 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.
Place mushrooms on a cookie sheet. |
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2 |
When ready
to serve, place under broiler for 3-5 minutes
until cheese is bubbly and browned. |
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Servings: 12 |
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Print this Recipe
Rate
this Recipe
Ratings:
***Hey!
This one's a keeper- would
make it again. "A decadent, melt in your mouth stuffed
mushroom! Double the recipe as it doesn't make enough."
-Phoenix, AZ
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