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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This is a recipe I saved from when I was on Ediet. These are very good and easy! (You will notice that easy is important to me LOL!) If you try these I hope you enjoy! PS: 6/9/07 - I have edited the instructions and hopefully these are easier to follow. Ingredients:
10 ounces fresh mushrooms |
1/2 teaspoon olive oil |
1 teaspoon basil, dried |
1/4-1/2 cup parmesan cheese |
1/4-1/2 cup ricotta cheese |
1 onion, small |
1 bell pepper |
3 tablespoons rice, uncooked |
Directions:
1. Preheat oven to 350 degrees.
2. Cook rice.
3. Rinse and remove stems from mushroom caps.
4. Chop stems, onions and pepper, keeping the stems separate.
5. Heat oil over low-med heat.
6. Saute mushroom stems for 3-4 minutes.
7. Remove from pan and set aside.
8. In same pan, saute onion, peppers and basil.
9. Remove from heat.
10. Add ricotta cheese, mushroom stems and rice, stir to combine well.
11. Arrange mushroom caps rim side up on cooking sheet.
12. Spoon mixture into caps, top with Parmesan cheese.
13. Bake for 10 minutes.
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