Sun Dried Tomato Stuffed Mushrooms

Preheat oven to 350

4 min

Clean mushrooms and remove the stems. Lightly oil mushroom caps and place on a greased cookie sheet. Finely dice mushroom stems, set aside.

4 min

In a large bowl combine cream cheese, cheeses, half the dried bread crumbs, red pepper flakes and dried oregano. Stir until well combined. Salt and pepper to taste. Set aside.

4 min

Over medium heat, saut onions in olive oil until translucent.

4 min

Add diced mushroom stems and continue to saut for one minute. Stir in roasted garlic, olives, roasted red peppers, and sun-dried tomatoes Cook until thoroughly heated.

4 min

Add sauted vegetables to the reserved cream cheese mixture. Stir to combine.

4 min

Scoop one tablespoon of mixture into prepared mushroom caps.

4 min

Sprinkle with remaining bread crumbs and mozzarella cheese.

4 min

Bake in the oven for 20-25 minutes until browned.

4 min

Let stand 5 minutes before serving.

4 min

Serves 8

4 min