Tre Stelle® Ricotta Stuffed Mushrooms
A rich and cheesy crowd pleasing appetizer. A dry red like Merlot pairs well with this recipe.Prep Time:
1 hour & 0 minutes Ready In:
1 hour or less Serves:
Makes 12 appetizers
12 medium white mushrooms 1/4 cup | 50 mL Tre Stelle® Ricotta Cheese 3 tbsp | 45 mL Castello® Traditional Blue Cheese, crumbled 2 tbsp | 30 mL Tre Stelle® Grated Parmesan Cheese 1/4 cup | 50 mL breadcrumbs 1 tbsp | 15 mL flat leaf parsley, finely chopped 1/4 cup | 50 mL olive oil salt and pepper Additional Grated Parmesan Cheese (optional)
Preheat oven to 350ºF (180ºC). Wipe mushrooms clean and remove stems. Chop the stems finely and place in a medium bowl. Stir in the Ricotta, Blue, Parmesan Cheeses, breadcrumbs, parsley, salt and pepper. Generously fill each mushroom cap with mixture. Place in a baking dish, drizzle with olive oil and sprinkle with extra grated Parmesan Cheese. Bake for 30 minutes, remove from oven and serve immediately.