Sun-dried Tomato Stuffed Mushrooms

Name: Sun-dried Tomato Stuffed Mushrooms
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8
Cuisine: Italian
Ingredients: 1 cup New York Bakery® Texas Toast Caesar Croutons, crushed; 16 to 20 large mushrooms; 5 sun-dried tomatoes packed in oil; 3/4 cup ricotta cheese; 1 cup chopped fresh spinach leaves; 1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided; Salt and pepper, to taste

0 Ratings

New York Bakery® Texas Toast Caesar Croutons steal the show in these mushrooms stuffed with sun-dried tomatoes, ricotta, spinach leaves and shredded Parmesan.

sun dried tomato stuffed mushrooms recipe

READY In

50 Minutes

PREP TIME

25 Minutes

COOK TIME

25 Minutes

SERVES

Save

Ingredients

1 cup New York Bakery® Texas Toast Caesar Croutons, crushed

16 to 20 large mushrooms

5 sun-dried tomatoes packed in oil

3/4 cup ricotta cheese

1 cup chopped fresh spinach leaves

1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided

Salt and pepper, to taste

Directions

Preheat the oven to 350°F. Line a baking pan with parchment paper.

Clean mushrooms and carefully remove stems (use stems for another purpose). Transfer the mushrooms caps to the prepared pan.

Drain the sun-dried tomatoes and chop.

In a mixing bowl, combine New York Bakery® Texas Toast Caesar Croutons, ricotta, spinach, sun-dried tomatoes, 1/4 cup Parmesan cheese and a pinch of salt and pepper and mix well.
Fill mushrooms with the stuffing and sprinkle with the remaining Parmesan cheese.

Bake 20 to 25 minutes. Cool 5 minutes and serve.