Mushroom caps stuffed with a mixture of Italian cheeses and pesto.
Ingredients
- mushrooms: 8 piece (fresh)
- olive oil: 1 Tbsp
- ricotta cheese: 2 cups
- Parmesan cheese: 0.75 cup (grated)
- mozzarella cheese: 0.75 cup (shredded)
- pesto: 4 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
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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.
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Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
