Stuffed Mushrooms III Recipe

Ingredients
<br>- 8 large fresh mushrooms
<br>- 1 tablespoon olive oil
<br>- 2 cups ricotta cheese
<br>- 3/4 cup grated Parmesan cheese
<br>- 3/4 cup shredded mozzarella cheese
<br>- 4 tablespoons pesto
<br><p></p>Directions
<br>step 1: Preheat oven to 375 degrees F (190 degrees C).
<br>step 2: Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
<br>step 3: In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
<br>step 4: Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
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Ingredients
- 8 large fresh mushrooms
- 1 tablespoon olive oil
- 2 cups ricotta cheese
- 3/4 cup grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 4 tablespoons pesto

Directions
step 1: Preheat oven to 375 degrees F (190 degrees C).
step 2: Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
step 3: In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
step 4: Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.

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