Stuffed Mushrooms III
Ingredients
- 8 large fresh mushrooms
- 1 tablespoon olive oil
- 2 cups ricotta cheese
- ¾ cup grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
- 4 tablespoons pesto
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Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
- 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.
- Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
Source
Original recipe: View Original