Updated Stuffed Mushrooms
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Updated Stuffed Mushrooms
Updated Stuffed Mushrooms
10 (2-inch) baby bella mushrooms, stems removed
1/2 cup shredded Parrano cheese (in our Deli)
1/4 cup ricotta cheese
1/4 cup minced California Sun-Dry Smoked Sun-Dried Tomatoes
1/2 tsp. dried basil
10 Nob Hill Trading Co. Italian Spiced Olives, plus 4 cloves of garlic from jar
3 tbsp. finely crushed Primizie Original or Cheese Crispbreads
Snipped fresh basil (optional garnish)

Stuffed mushrooms were an entertaining staple in the 60s. We’ve given them a makeover by adding great olives, artisan cheese and smoked sun-dried tomatoes.

Prep: 20 minutes, Cook: 20 to 25 minutes, Serves: 4 to 6

1. Preheat oven to 400°F and line a baking sheet with foil. Place mushrooms rounded side down on foil.

2. Place cheeses, tomatoes and basil in a small bowl. Chop olives and mince garlic and add to bowl; stir until well mixed.

3. Mound mixture into mushrooms. Using 1 tablespoon at a time, place crumbs in the palm of your hand and dip the top of each stuffed mushroom in to coat surface.

4. Bake for 20 to 25 minutes or until mushrooms are soft. 

Nutritional Information:
129 calories, 7 g protein, 8 g total fat (4 g sat.), 8 g carbohydrate, 1 g fiber, 1 g sugar, 19 mg cholesterol, 451 mg sodium, 3 points