Baby Bella Haystacks #SP5

• 8 ounces sun-dried tomatoes
• 12 baby portabella mushrooms, caps
• 12 cup roasted red pepper
• 1 cup Simply Potatoes Shredded Hash Browns
• 2 cups shredded asiago cheese

1. Preheat oven to 350.
2. Cook the Simply Potatoes hash browns to extra crispy, per package directions.
3. Arrange the mushroom caps, upside down, on a cookie sheet.
4. For a crispier bottom, brush caps with oil before putting on the cookie sheet.
5. Cut sun dried tomatoes and roasted red peppers into /4 inch strips, then into piece that fit inside the mushroom caps.
6. Arrange 2-3 pieces of each tomatoes and peppers inside the mushroom caps, evenly distributed until gone.
7. ext, take the semi cooled hash browns and stack in the next layer on top of the tomatoes and peppers, about a tablespoon per cap.
8. Then take a small hand full of Asiago cheese and covered each cap.
9. Should look like a pyramid.
10. Bake for 5-20 minutes, until cheese is melted and browned on top.

tomatoes, portabella mushrooms, red pepper, potatoes, asiago cheese

Taken from www.food.com/recipe/baby-bella-haystacks-sp5-515155 (may not work)