Ricotta Stuffed Mushrooms

This recipe for stuffed mushrooms is a bit different than the usual, as it has a ricotta cheese stuffing. They are a wonderful appetizer which can be served hot or cold.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 8-12 Stuffed Mushrooms

Ingredients

• 8 -12  large fresh mushrooms, cleaned
• 1  slice  white bread
• 1  tablespoon milk
• 2  cloves garlic, minced
• 1  tablespoon  chopped fresh flat-leaf Italian parsley
• 2  eggs
• 1⁄2 cup ricotta cheese
•  salt and pepper
•  olive oil
•  romano cheese or  parmesan cheese, freshly grated

Directions

1. Preheat oven to 350°F.
2. Remove stems from cleaned mushrooms, and chop fine.
3. Soak bread in milk and squeeze dry.
4. Mix together chopped stems, bread, garlic, parsley, eggs, ricotta, salt and pepper.
5. Fill mushroom caps with stuffing.
6. Arrange stuffed mushrooms, filled side up, in a buttered baking dish.
7. Drizzle a little olive oil over mushrooms and sprinkle with grated cheese.
8. Bake uncovered, about 20 minutes.
9. Serve hot or cold.