Cheese and Pesto-Stuffed Mushrooms
I love to make these! Especially for parties and potlucks, but then I usually make this recipe times at least 3, they disappear FAST!
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INGREDIENTS
Nutrition- 8large fresh stuffing button mushrooms
- 1
- 2cups ricotta cheese
- 3⁄4cup grated parmesan cheese
- 3⁄4cup shredded mozzarella cheese
- 4tablespoons jarred basil pesto
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DIRECTIONS
- Preheat oven to 375•.
- Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
- In a medium-size mixing bowl, combine cheeses 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.
- *Oryou can make lots of small ones if desired.
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