Recipes categories
back

Stuffed Mushrooms III


"Mushroom caps stuffed with a mixture of Italian cheeses and pesto."
Original recipe yield: 4 servings.
Prep Time:
10 Minutes
Cook Time:
30 Minutes
Ready In:
40 Minutes
Servings:
4

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.