Mushrooms Stuffed with Ricotta & Basil

Wednesday, May 28, 2014

These little stuffed mushrooms will knock your socks off! They're delicious and packed with flavor, the combination between ricotta cheese and basil really compliment each other and the juicy, tender mushroom. Take a look:

Recipe by Sweet Caroline

15 baby bella mushrooms
1/2 cup ricotta cheese
1 tablespoon basil paste
1/2 small white onion, diced
1 1/2 tablespoon olive oil
2 tablespoons seasoned breadcrumbs
2 tablespoons chopped parsley
Salt and black pepper

Remove stems from mushroom caps and chop the stems. Heat 1 tablespoon olive oil in a skillet over medium/high heat. Add the diced onions, sauté until translucent. Add the chopped stems and let it cook until soften. Remove from heat and let it cool. In a small bowl, combine ricotta, basil paste and sautéed onions and mushrooms. Mix to combine and season with salt and black pepper. Fill mushrooms caps with the mixture and arrange them in a baking dish. In a small bowl, combine breadcrumbs and 1/2 tablespoon olive oil, sprinkle the mixture over the mushrooms. Bake in a pre heated oven at 425 degrees for 20 minutes. Remove from oven and sprinkle chopped parsley. Serve and enjoy!


Kathy Voshell said...

Looks really good. I will give it a try. Thanks for the recipe!

Miz Helen said...

Caroline, we can't wait to make your delicious Mushrooms. Thanks so much for sharing your awesome recipe with Full Plate Thursday and come back soon!
Miz Helen

Natasha In Oz said...

Wow, what a yummy recipe! I'm so glad you shared this at the Say G'day Saturday linky party. I have pinned this and shared on facebook.

Thanks for linking up-hope you can join in again this weekend.

Best wishes,
Natasha in Oz

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