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Ricotta Stuffed Mushrooms
15 Prep Time
minutes
20 Cook Time
minutes
35 Total Time
minutes
6 Serving
size
By Terri Truscello from Love and Confections.
Print Recipe
Ingredients
- 2 pounds whole white mushrooms
- 3/4 cup ricotta
- 1/3 cup Italian style breadcrumbs
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh parsley
- 1-2 large eggs
- 1/2 teaspoon pepper
- olive oil
- Shredded Pecorino Romano cheese
Preparation
- Heat oven to 350F. Grease or spray a 9x13 baking dish and set aside.
- Clean mushrooms and remove the stem. Place mushroom caps into baking dish and set aside. Finely chop mushroom stems.
- In a medium bowl, place mushroom stems, ricotta, breadcrumbs, garlic, parsley, 1 egg, and pepper. Mix to combine. If mixture is too dry, add second egg. Place into pastry bag or zip top bag and pipe into mushroom caps.
- Bake for 20-25 minutes until mushrooms are cooked and top is slightly brown and puffed. Serve warm with marinara sauce.
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