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1-2 lbmushrooms, fresh
8 ozfeta cheese, [lower fat is fine]
3 ozcream cheese, [lower fat is fine]
1/2 citalian bread crumbs, optional
How to Make Pesto-Feta Stuffed Mushrooms
- Preheat oven to 400*
Rinse mushrooms, remove stems, pat dry.
Place in a single layer on cookie sheet.
- Beat cream cheese and pesto in food processor until well combined.
Add feta and pulse to blend; Leave some chunks of feta.
This makes enough for 2-3 dozen mushroom caps, depending on the size.
Extra filling can be refrigerated and used a little at a time. Also very tasty on pita chips.
- Using a rounded teaspoon, generously fill each mushroom cap ; dip top half in bread crumbs if desired. Place on cookie sheet [cheese side up].
- Bake for 15 minutes. Best when served warm.