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. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
3. 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. 4 Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.

Nutrition per serving