Description
Fast, simple stuffed mushrooms that require little counter space and minimal dishwashing. Great for cold days when you just want a warm, cheesy snack!
Ingredients
- ½ cups Ricotta Cheese
- 1 Tablespoon Fresh Basil, Chopped
- 1 Tablespoon Fresh Parsley, Chopped
- 3 Tablespoons Fresh Arugula, Chopped
- 3 Tablespoons Fresh Chives, Chopped
- ¼ cups Fresh Mozzarella Diced
- 2 Tablespoons Grated Parmesan Cheese
- 1 dash Salt And Pepper, to taste
- 14 whole Medium Sized White Or Baby Bella Mushroom Caps
Preparation
1. Preheat oven to 350ºF. Mix together ricotta, basil, parsley, arugula, chives, mozzarella, Parmesan, salt and pepper in a small bowl.
2. Set your mushroom caps out on a work surface. Spoon 1-2 tablespoons of the herb and cheese mixture into each mushroom cap. Place filled mushroom caps in a baking dish.
3. Bake at 350ºF for 20-25 minutes or until cheese is nice and gooey.
These mushrooms are great because they’re super easy to vary—add some balsamic vinegar to the mix if you’d like, or some crispy pancetta to give it a nice smokey flavor! The list of herbs here isn’t set in stone; use whatever you have around!
