Italian

Pesto Stuffed Mushrooms is for Dinner.

Pesto Stuffed Mushrooms takes 10 minutes to prepare.

Pesto Stuffed Mushrooms takes 15 minutes to cook.

Pesto Stuffed Mushrooms makes 2 servings.

The ingredients for Pesto Stuffed Mushrooms are:

6 portabella mushrooms
4 white mushrooms
3 medium scallions
1/2 tbs. Braswells Vidalia Onion Steak Sauce
2 tsp minced garlic
1/2 tsp salt
1 tbs soy sauce
1/2 tsp Italian seasoning
2 tbs grated Parmesean cheese
1 oz Mozerella (skim/reduced fat)
3 tsp garlic oil

Here is how you make Pesto Stuffed Mushrooms:

Preheat oven to 425 degrees1. wash and de-stem the portabella mushrooms and place on a foil-covered baking sheet (I lightly oil the foiled sheet with cooking spray)2. spread a tiny bit of the Vidalia Onion sauce onto each cap, covering it lightly but entirely3. in a processor/blender, add stem pieces from teh portabella mushrooms, 4 white mushrooms, 3 chooped scallions, garlic, salt, soy, Italian seasoning, Parmesean, and ginger oil and blend until well mixed 4. put blended mix into each of the 6 portabella caps, dsitrbiuting evenly5. top with a few shreds of mozerella6. set pan into pre-heated oven and bake for 12-15 minutes or until cheese bubbles golden brownServing Size: makes 2 servings of 3 mushrooms eachNumber of Servings: 2Recipe submitted by SparkPeople user BELLEDECHARON.

The nutritional information for Pesto Stuffed Mushrooms is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 204.9

• Total Fat: 9.5 g
• Cholesterol: 8.7 mg
• Sodium: 1,097.5 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 5.5 g
• Protein: 13.5 g

Pesto Stuffed Mushrooms is Italian cuisine.