Sun Dried Tomato Stuffed Mushrooms

Ingredients- Makes roughly 24 mushrooms
1/2 cup sun-dried tomato pesto
1/4 cup or 2 oz cream cheese (or herbed cream cheese)
2 Tbsp green onions, chopped (omit if using herbed cream cheese)
20-24 mushrooms
Mozzarella cheese, sliced thin

Remove stems from mushrooms and place in a food processor. Place mushroom caps on a baking sheet.

Add in the pesto, cream cheese, and green onions to the food processor.

Process until smooth.

Fill mushroom caps with large spoonfuls of the tomato mixture.

Do you have extra filling? I usually do. Spread it on crackers and have a little snack!!

This is my favorite part. Using a shot glass or a glass close to that size, cut out circles from your cheese. Of course this isn't necessary, as you could just rip the cheese into bite size pieces, but I like doing it because it looks prettier. :)

Top the mushrooms with the cheese. Broil mushrooms for 5-7 or until cheese is bubbly and golden.

                                                                                                                                            
Ingredients- Makes roughly 24 mushrooms
1/2 cup sun-dried tomato pesto
1/4 cup of herbed cream cheese
20-24 mushrooms
Mozzarella cheese, sliced thin

Directions
1. Remove stems from the mushrooms. Place stems in a food processor and caps on a baking sheet.

2. Add in the pesto, and cream cheese to the food processor. Process until smooth.

3. Fill the mushroom caps with spoonfuls of the tomato mixture.

4. Cut out or tear off bite size pieces of the mozzarella cheese. I like using a shot glass, it makes the perfect round circles. Place cheese on top of the mushrooms.

5. Broil mushrooms for 5-7 minutes, or until cheese is golden and bubbly.

There are so many stuffed mushroom recipes out there! Next to this one, crab stuffed mushroom are my favorite.

What is your favorite type of stuffed mushroom?

Recipe adapted from: Recipe Girl