Stuffed Mushrooms
Print RecipeIngredients
- 24 large fresh mushrooms
- 1 tablespoon olive oil
- 2 cups ricotta cheese
- 3/4 cup grated parmesan cheese
- 3/4 cup mozzarella cheese; shredded
- 4 tablespoons pesto
Instructions
1
In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
2
Bake on silpat for 25 to 30 minutes at 375 degrees, or until the cheese is bubbling and brownish.
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