Stuffed Mushrooms III Best Dishes

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Stuffed Mushrooms III

"Mushroom caps filled with a mixture of Italian cheeses and pesto."

Ingredients :

8 big clean mushrooms
1 tablespoon olive oil
2 cups ricotta cheese
three/4 cup grated Parmesan cheese
three/four cup shredded mozzarella cheese
four tablespoons pesto

Instructions :

Prep : 10M	Cook : 4M	Ready in : 40M

Preheat oven to 375 degrees F (one hundred ninety ranges C).
Wash mushrooms, dispose of stems, hollow out and brush inner and out with olive oil.
In a medium-size blending bowl, integrate cheese and pesto, booking 1/four cup Parmesan cheese for later. Stuff the cheese-pesto aggregate into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
Bake for 25 to 30 minutes, or till the cheese is effervescent and brownish.

Notes :

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