Ricotta Stuffed Mushrooms

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Serving

size

By Terri Truscello from Love and Confections.

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.