Guest guest Posted April 10, 2007 Report Share Posted April 10, 2007 Cheesy Pesto Stuffed Mushrooms 14 oz. large stuffing mushrooms, approximately 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 5% ricotta cheese Preheat oven to 425 degrees. 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 minutes or until hot. Yields 6 servings. Don't pick lemons. See all the new 2007 cars at Autos. Quote Link to comment Share on other sites More sharing options...
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