Pesto Cream Cheese Stuffed Mushrooms

 

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.