Pesto and Cheese Stuffed Mushrooms

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Pesto and Cheese Stuffed Mushrooms

 

14 oz. large stuffing mushrooms (approx 16)

3/4 cup packed basil leaves

1-1/2 tablespoons olive oil

1-1/2 tablespoons toasted pine nuts

1 tablespoon grated Parmesan cheese

1/2 teaspoon minced garlic

2 tablespoons water

1/4 cup ricotta cheese

 

Preheat oven to 425° F. Spray a baking sheet with

vegetable pan

spray. Wipe mushrooms clean and gently remove stems;

reserve for another

purpose. Put caps on baking sheet. Put basil, olive

oil, pine nuts,

Parmesan and garlic in food processor; process until

finely chopped,

scraping down sides of bowl once. Add water through

the feed tube and

process until smooth. Add ricotta and process until

mixed. Divide

mixture evenly among mushroom caps. Bake for 10 to 15

mins or until hot.

Yield: 6 Servings.

 

Hummus and Pesto Recipes

 

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