PESTO AND SUN-DRIED TOMATO STUFFED MUSHROOMS

Prepare the Mushrooms:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Clean the mushrooms and remove the stems. Set the caps aside and finely chop the stems.

Make the Filling:

1. In a medium skillet, heat the olive oil over medium heat.
2. Add the chopped mushroom stems and minced garlic, and sauté until softened, about 3-4 minutes.
3. In a mixing bowl, combine the sautéed mushroom stems, finely chopped sun-dried tomatoes, basil pesto, cream cheese, grated Parmesan cheese, panko breadcrumbs, salt, and pepper. Mix until well combined.

Stuff the Mushrooms:

1. Spoon the filling into each mushroom cap, pressing it down slightly to fill the cavity.

Bake the Mushrooms:

1. Arrange the stuffed mushrooms on the prepared baking sheet.
2. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.

Serve:

1. Garnish the stuffed mushrooms with chopped fresh basil.
2. Serve warm and enjoy your Pesto and Sun-Dried Tomato Stuffed Mushrooms!