Shelly's Recipe

PESTO CHEESE STUFFED MUSHROOMS

Category: Stuffed Mushrooms

2 lbs large mushrooms
1 tbsp olive oil
1-2 cloves garlic, crushed
1/2 cup fresh basil leaves (or 1 tbsp dried)
3 tbsp ricotta cheese
2 tbsp bread crumbs
2 tbsp Parmesan cheese
Pinch of cayenne pepper
1 tbsp chopped pine nuts (optional)

Preheat oven to 400. Clean mushrooms; remove the stems and chop them. Set caps aside. In a large skillet, heat olive oil; sauté mushroom stems and garlic 2 to 3 minutes; add basil and cook about 1 minute. Remove from heat. Add ricotta cheese, breadcrumbs, Parmesan cheese, pepper and pine nuts. Fill mushroom caps and bake for 12 to 15 minutes, until lightly brown.