Ricotta Cheese And Pesto Stuffed Trout Food

CHEESE AND PESTO-STUFFED MUSHROOMS

Cheese and Pesto-Stuffed Mushrooms image

I love to make these! Especially for parties and potlucks, but then I usually make this recipe times at least 3, they disappear FAST!

Provided by Wildflour

Categories High In...

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

8 large fresh stuffing button mushrooms
1 tablespoon olive oil, more if needed
2 cups ricotta cheese
3/4 cup grated parmesan cheese
3/4 cup shredded mozzarella cheese
4 tablespoons jarred basil pesto

Steps:

Preheat oven to 375•.
Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
In a medium-size mixing bowl, combine cheeses and pesto,*reserving 1/4 cup parmesan cheese for later.
Stuff the cheese-pesto mixture 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 until the cheese is bubbling and brownish.
*Oryou can make lots of small ones if desired.

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