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 Pesto- Tomato Stuffed Mushrooms

 

 

¼ cup 

 

prepared pesto

 

¼ cup 

 

sun-dried tomatoes, soaked in oil, drained

 

¼ cup 

 

herbed cream cheese

 

25 whole 

 

mushroom caps, cleaned and stemmed

 

 

 

Provolone cheese, thinly sliced

 

 

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. 

2

When ready to serve, place under broiler for 3-5 minutes until cheese is bubbly and browned.

 

Servings: 12

 

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