Description
Ricotta stuffed mushrooms from the Calabrian region.
Ingredients
Scale
- One dozen mushroom caps
- 1 cup well-drained skim milk ricotta
- 1/4 cup grated Pecorino cheese
- 2 teaspoons fresh basil leaves, chopped
- 1/4 teaspoon kosher salt
- Ground black pepper to taste
- 1/4 cup Italian seasoned breadcrumbs
- Olive oil for drizzling
- Fresh parsley or basil, chopped, for garnishing
Instructions
- Preheat the oven at 400 degrees F.
- Remove stems from mushrooms and set the caps side. Use the stems for soup or other recipes.
- Thoroughly combine the next five ingredients -ricotta through pepper- in a mixing bowl.
- Coat a baking dish just large enough to hold the 12 mushrooms with olive oil cooking spray.
- Stuff each cap with ricotta filling. Sprinkle the tops lightly with breadcrumbs.
- Place the stuffed mushroom caps in the baking dish and drizzle with olive oil.
- Bake at 400 degrees F 20 minutes for large caps, 15 minutes for small caps. Garnish with chopped parsley before serving.
- Category: Appetizer
- Cuisine: Italian