Ingredients: 24 ounces, white button mushrooms,½ Cup bread crumbs, divided,1 roasted red pepper, finely diced,cloves from one roasted garlic bulb (about 12) roughly chopped,2 Tbsp. kalamata olives, diced,1 medium onion, finely diced,3 Tbsp. sun-dried tomatoes, finely diced,1 tbsp. olive oil,¼ cup mozzarella, grated,¼ cup Provolone, grated,¼ cup Asiago, grated,1 tbsp. Parmesan,1 tbsp. Romano,pinch red pepper flakes,1 tsp. dried oregano,2 tbsp. mozzarella for topping,1 8oz package of 1/3 fat cream cheese
Instructions:
- Preheat oven to 350
- Clean mushrooms and remove the stems. Lightly oil mushroom caps and place on a greased cookie sheet. Finely dice mushroom stems, set aside.
- In a large bowl combine cream cheese, cheeses, half the dried bread crumbs, red pepper flakes and dried oregano. Stir until well combined. Salt and pepper to taste. Set aside.
- Over medium heat, saut onions in olive oil until translucent.
- Add diced mushroom stems and continue to saut for one minute. Stir in roasted garlic, olives, roasted red peppers, and sun-dried tomatoes Cook until thoroughly heated.
- Add sauted vegetables to the reserved cream cheese mixture. Stir to combine.
- Scoop one tablespoon of mixture into prepared mushroom caps.
- Sprinkle with remaining bread crumbs and mozzarella cheese.
- Bake in the oven for 20-25 minutes until browned.
- Let stand 5 minutes before serving.
- Serves 8
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