This quick and easy appetizer is a perfect opener to a nice
Italian dinner.... great for that special dinner or even party snacks.. just
make them a bit smaller.
TIPS
As I mentioned you can make these pop-in-your-mouth small or
larger for a dinner appetizer...
I use Philadelphia Cream Cheese... I just find it better
than my local store brand.. but if you already use your local store brand.. by
all means.. use it.
If you forget to soften the cream cheese.. relax.. you can
do it quickly in the microwave... click here instructions for how to do it.
You can make your own pesto .. which is very easy.. click
here for the recipe.. or use a store bought one... admittedly.. when I'm
planning a special dinner or a party.. I either make it ahead or just buy it...
This recipe truly is quick and easy.. and makes for a great
addition to a meal or add-on to party snacks.. you can assemble them ahead and
cover with plastic wrap .. store in the fridge until about 15 minutes before
you want to bake them.
If you like pesto.. be sure to try these!
Recipe: Pesto Cream Cheese Stuffed Mushrooms
All you need:
15- 20 medium size Mushroom caps, cleaned
1 pkg. (8 oz) Philadelphia Real Cream Cheese, softened
1/2 pkg. (7 oz.) Buitoni Pesto
About 1/4 cup shredded mozzarella cheese
Olive oil cooking oil spray
All you need to do:
Preheat the oven to 375 degrees F.
Line a 9 x 13 baking pan with non-stick foil.
Cut the cream cheese up into small chunks and place in a
mini processor with the pesto. Pulse
until well mixed.
Scoop the filling into each mushroom cap and place on the prepared pan.
Place a small amount of shredded mozzarella over each
stuffed mushroom cap.
Lightly spray the stuffed mushrooms with olive oil cooking
oil spray.
Bake for about 15 minutes... the cheese will be lightly
brown on top.
Allow to cool a few minutes before serving.
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