Mushroom caps stuffed with a mixture of Italian cheeses and pesto.
Ingredients
- 8 large fresh mushrooms
- 1 tablespoon olive oil
- 2 cups ricotta cheese
- 0.75 cups grated Parmesan cheese
- 0.75 cups shredded mozzarella cheese
- 4 tablespoons pesto
Instructions
-
1
Preheat oven to 375 degrees F (190 degrees C).
-
2
Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
-
3
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.
-
4
Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.
Nutrition Facts
Per serving
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