Pesto-Stuffed Mushrooms

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No-stick cooking spray, Pam®

24 large fresh mushrooms, 11/2 to 2 inches in diameter

1/4 cup extra virgin olive oil

1 cup San Francisco sourdough stuffing mix, Stovetop®

1/2 cup boiling water

1 cup ricotta cheese

3/4 cup shredded mozzarella cheese, Sargento®

2 tablespoons pesto, Classico®

2 teaspoons garlic blend, Gourmet Garden®

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