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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Mushroom caps stuffed with a mixture of Italian cheeses and pesto. 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:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
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.
4. Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
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