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| Stuffed Mushrooms with Ricotta and Herbs |
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(makes 1 dozen)
 Button mushrooms, stems removed - 12 each
Ricotta cheese - 1½ cup Whole wheat bread, dry - 2 slices Fresh rosemary - 1 tablespoon Fresh thyme - 2 tablespoons Garlic clove - 1 each Carrot, peeled - 1 each Shallot - 1 tablespoon Olive oil - ½ tablespoon Parmesan cheese, grated - ¼ cup Kosher salt and pepper - to taste Preheat oven to 350f. In a food processor, blend all ingredients (except mushrooms) till finely chopped. Stuff mushroom caps, place on baking dish; bake till golden brown. Serve warm. Buon Appetito! |
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Home  Recipes Appetizers and Sides Stuffed Mushrooms with Ricotta and Herbs |
