Stuffed Mushrooms III recipe

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Ingredients

8 large fresh mushrooms
1 tablespoon olive oil
2 cups ricotta cheese
¾ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese
4 tablespoons pesto

Nutrition Info

261.3 calories
carbohydrate: 3.7 g
cholesterol: 38.1 mg
fat: 20.7 g
fiber: 0.9 g
protein: 16.1 g
saturatedFat: 8.4 g
servingSize: -
sodium: 539.7 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Mushroom caps stuffed with a mixture of Italian cheeses and pesto.

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