Cheese and Pesto-Stuffed Mushrooms |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I love to make these! Especially for parties and potlucks, but then I usually make this recipe times at least 3, they disappear FAST! Ingredients:
8 large fresh stuffing button mushrooms |
1 tablespoon olive oil, more if needed |
2 cups ricotta cheese |
3/4 cup grated parmesan cheese |
3/4 cup shredded mozzarella cheese |
4 tablespoons jarred basil pesto |
Directions:
1. Preheat oven to 375•.
2. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
3. In a medium-size mixing bowl, combine cheeses and pesto,*reserving 1/4 cup parmesan cheese for later.
4. Stuff the cheese-pesto mixture into the mushroom caps.
5. Arrange the caps on a cookie sheet.
6. Sprinkle the mushrooms with the reserved parmesan cheese.
7. Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
8. *Oryou can make lots of small ones if desired.
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