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| Stuffed Mushrooms III |
"Mushroom caps filled with a mixture of Italian cheeses and pesto."
Ingredients :
- 8 large clean mushrooms
- 1 tablespoon olive oil
- 2 cups ricotta cheese
- 3/4 cup grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- four tablespoons pesto
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 40M |
|---|
- Preheat oven to 375 degrees F (190 tiers C).
- Wash mushrooms, remove stems, hole out and brush inner and out with olive oil.
- In a medium-length blending bowl, combine cheese and pesto, booking 1/four cup Parmesan cheese for later. Stuff the cheese-pesto combination into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
- Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
Notes :
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