Sun Dried Tomato Stuffed Mushrooms

• 24 ounces white button mushrooms
• 1/2 cup bread crumbs divided
• 1 roasted red pepper finely diced
• 1 garlic bulb roasted, about 12 roughly chopped
• 2 tablespoons kalamata olives diced
• 1 onion medium, finely diced
• 3 tablespoons sun dried tomatoes finely diced
• 1 tablespoon olive oil
• 8 ounces cream cheese 1/3 fat
• 1/4 cup mozzarella grated
• 1/4 cup provolone grated
• 1/4 cup asiago grated
• 1 tablespoon Parmesan
• 1 tablespoon romano
• 1 pinch red pepper flakes
• 1 teaspoon dried oregano
• 2 tablespoons mozzarella for topping

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, saute onions in olive oil until translucent. Add diced mushroom stems and continue to saute for one minute. Stir in roasted garlic, olives, roasted red peppers, and sun-dried tomatoes Cook until thoroughly heated.
5. Add sauteed vegetables to the reserved cream cheese mixture. Stir to combine.
6. Scoop one tablespoon of mixture into prepared mushroom caps. Sprinkle with remaining bread crumbs and mozzarella cheese.
7. Bake in the oven for 20-25 minutes until browned. Let stand 5 minutes before serving.

white button mushrooms, bread crumbs divided, red pepper, garlic, olives, onion, tomatoes, olive oil, cream cheese, mozzarella grated, provolone grated, parmesan, romano, red pepper, oregano, mozzarella for topping

Taken from www.yummly.com/recipe/Sun-Dried-Tomato-Stuffed-Mushrooms-1675759 (may not work)