Mushrooms stuffed with this cheesy, garlicky ricotta filling are full of flavor. Double this recipe if you’re hosting a crowd.
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
- 12 white button mushrooms
- 5 garlic cloves, crushed
- 4 tbs part-skim ricotta cheese
- 1/4 tsp salt
- 1/2 tsp cracked black pepper
- 1 tbs olive oil
- 4 tbs grated parmesan cheese
- Preheat oven to 350 degrees.
- Clean mushrooms, remove stems.
- Finely chop mushrooms stems.
- In a large saute pan over medium-high heat, heat olive oil.
- Add chopped stems and cook for a few minutes, until tender.
- Add crushed garlic, salt and pepper.
- Remove mixture from heat and transfer to a small mixing bowl; allow to cool slightly.
- Add ricotta and 2 tablespoons grated Parmesan; stir until well blended.
- Arrange mushroom caps on a greased cookie sheet; fill caps with the cheese mixture.
- Sprinkle remaining Parmesan cheese over mushroom caps.
- Bake for approx 20-25 minutes, until cheese mixture is hot and bubbly.
- Allow mushrooms to cool for 5 minutes, before serving.
VN:F [1.9.10_1130]Garlic Ricotta Stuffed Mushrooms,
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