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Recipe of the Month
Appetizers -
Ricotta-Stuffed Mushrooms
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| INGREDIENTS |
- 18 medium-size fresh mushrooms
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1 slice bread, torn into small pieces
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2 eggs, slightly beaten
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cup ricotta cheese
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2 cloves garlic, minced
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1 teaspoons chopped fresh parsley
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Pinch of salt
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Pinch of pepper
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Grated Parmesan cheese
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Olive oil
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| 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.
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