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Recipe of the Month Appetizers - Ricotta-Stuffed Mushrooms



INGREDIENTS
  • 18 medium-size fresh mushrooms
  • 1 slice bread, torn into small pieces
  • 2 eggs, slightly beaten
  • cup ricotta cheese
  • 2 cloves garlic, minced
  • 1 teaspoons chopped fresh parsley
  • Pinch of salt
  • Pinch of pepper
  • Grated Parmesan cheese
  • Olive oil

INSTRUCTIONS
Clean mushrooms with damp paper towels. Remove mushroom stems and chop. Combine stems and next seven ingredients; mix well. Spoon mixture into mushroom caps; sprinkle each with Parmesan cheese. Grease a 12-x-8-x-2-inch baking dish with olive oil. Place mushrooms in dish and bake at 350° for 20 minutes.
Yield: 1 dozen.
 
 
 
 
Submitted By: Shanna Yoder
Athens
AgCentral Co-op
Number of Servings: 12
 
Print 3x5 recipe cards
 
 
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