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Mediterranean Stuffed Mushrooms

Mediterranean Stuffed Mushrooms
Directions
- Preheat oven to 350°F. Stem the mushrooms and reserve. Chop the stems coarsely, and saute in the olive oil and garlic in a medium skillet for approximately 3 minutes or until cooked through.
- Add sun-dried tomatoes and grain blend, stir to combine, cook through. Remove from stove and cool for 10 minutes.
- Add remaining ingredients and stir until well combined. Fill each mushroom cap with one scoop (1 oz) of filling and place on a half sheet pan. Bake for 10 minutes or until mushrooms are just starting to weep.
Ingredients
- 40 oz Simplot Good Grains™: Ancient Grain and Kale Blend 6/2.5lb
- 16 oz cream cheese, softened
- 8 oz cheese, feta, crumbled
- 2 tsp minced garlic
- 2 fl oz oil, olive
- 68 count mushroom(s), portobello, medium
- 6 oz tomato(es), sun-dried, minced
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