Perfectly bite sized, these Stuffed mushrooms are a wonderful snack or appetizer.
Ingredients
1 8oz container of basic white mushrooms
1 container Ricotta approximately 15oz
¼ cup grated Parmigiano-Reggiano devided in half
¼ cup Italian bread crumbs
3 cloves of Garlic, minced
1 small bunch parsley, well chopped.
salt and pepper
olive oil
Preparation
Pre-heat oven to 350 degrees.
Wipe down (clean) mushrooms throughly. Snap stems out of mushrooms and chop finely. In mixing bowl combine Ricotta cheese, stems, garlic, parsley and half the Parmigiano-Reggiano cheese. Salt and pepper mixture to taste. Take the mixture and stuff the mushrooms, place in baking dish that has been sprayed with cooking spray. Once the mushrooms are stuffed and in place, take the remaining Parmigiano-Reggiano cheese and the Italina bread crumbs; combine in bowl. Top the mushrooms with the bread crumb mixture. Drizzle olive oil and bake in oven until tops are golden brown and cheese is bubbly. Baking time may vary depending on size of mushrooms.
