Sun Dried Tomato Stuffed Mushrooms

Ingredients

• 24 ounces mushrooms white
• 24 ounces mushrooms white
• 0.5 Cup breadcrumbs divided
• 1  roasted peppers diced red finely
• 1 cloves roasted garlic roughly chopped ( 12)
• 2 Tbsp kalamata olives diced
• 1 medium onion diced finely
• 3 Tbsp sun-dried olives diced finely
• 1 tbsp olive oil 
• 0.3 cup mozzarella cheese grated
• 0.3 cup provolone cheese grated
• 0.3 cup asiago cheese grated
• 1 tbsp parmesan 
• 1 tbsp pecorino cheese 
• 1 pinch pepper red
• 1 tsp oregano dried
• 2 tbsp mozzarella cheese for topping
• 8 oz cream cheese 

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 350
2. Clean mushrooms and remove the stems. Lightly oil mushroom caps and place on a greased cookie sheet. Finely dice mushroom stems, set aside.
3. 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. Over medium heat, saut onions in olive oil until translucent.
5. 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.
6. Add sauted vegetables to the reserved cream cheese mixture. Stir to combine.
7. Scoop one tablespoon of mixture into prepared mushroom caps.
8. Sprinkle with remaining bread crumbs and mozzarella cheese.
9. Bake in the oven for 20-25 minutes until browned.
10. Let stand 5 minutes before serving.
11. Serves 8