↞ recipe box start page
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
6 large mushrooms
2 tablespoons olive oil
3 tablespoons finely minced onion
3 garlic cloves, peeled & minced
3 tablespoons fresh chopped parsley
1 red hot chile pepper, minced (optional)
3 oil packed sun-dried tomatoes, finely chopped
1 cup full fat ricotta cheese
salt & pepper
5 tablespoons freshly grated pecorino (or parmesan) cheese
olive oil for brushing
Preheat oven to 375 degrees F. Remove the stems of the mushrooms and chop them finely. In a heavy frying pan heat the olive oil and then add the mushrooms and onion. Cook until softened. Add the garlic and chile pepper and cook another minute or two. Allow the mixture to cool and then add the parsley, tomatoes, and ricotta cheese. Season with salt and pepper. Serves 6
Lightly oil a baking sheet and place mushroom caps cut side up. Brush the caps lightly with olive oil and then spoon the filling in. Sprinkle with the grated cheese and then bake for about 20 to 25 minutes or until the mushrooms are tender when pierced with a knife and the tops are lightly browned. Serve immediately.
view more member recipes
RICOTTA STUFFED MUSHROOMS
view my recipes
print
save
Category: Stuffed Mushrooms
Prep Time: Cook Time: Total Time:
6 large mushrooms
2 tablespoons olive oil
3 tablespoons finely minced onion
3 garlic cloves, peeled & minced
3 tablespoons fresh chopped parsley
1 red hot chile pepper, minced (optional)
3 oil packed sun-dried tomatoes, finely chopped
1 cup full fat ricotta cheese
salt & pepper
5 tablespoons freshly grated pecorino (or parmesan) cheese
olive oil for brushing
Preheat oven to 375 degrees F. Remove the stems of the mushrooms and chop them finely. In a heavy frying pan heat the olive oil and then add the mushrooms and onion. Cook until softened. Add the garlic and chile pepper and cook another minute or two. Allow the mixture to cool and then add the parsley, tomatoes, and ricotta cheese. Season with salt and pepper. Serves 6
Lightly oil a baking sheet and place mushroom caps cut side up. Brush the caps lightly with olive oil and then spoon the filling in. Sprinkle with the grated cheese and then bake for about 20 to 25 minutes or until the mushrooms are tender when pierced with a knife and the tops are lightly browned. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Ricotta Stuffed Mushrooms
by sgre52160
6 Large Mushrooms, (Porcini or portobello mushrooms work really well) 2 Tablespoons Olive Oil 3 Tablespoons Finely Minced Onion 3 Garlic Cloves, Peeled & Minced 3 Tablespoons Fresh Chopped Parsley
by sgre52160
6 Large Mushrooms, (Porcini or portobello mushrooms work really well) 2 Tablespoons Olive Oil 3 Tablespoons Finely Minced Onion 3 Garlic Cloves, Peeled & Minced 3 Tablespoons Fresh Chopped Parsley
Rigatoni With Ricotta Cheese, Marinara Sauce And Mushrooms
by sgre52160
1/4 cup extra virgin olive oil 3 whole (about 1/2 cup) shallots, chopped 1/2 pound (about 3 cups) button mushrooms, sliced 1 jar Marinara Sauce 1 (15 oz) container ricotta cheese 1 (16 oz) b
by sgre52160
1/4 cup extra virgin olive oil 3 whole (about 1/2 cup) shallots, chopped 1/2 pound (about 3 cups) button mushrooms, sliced 1 jar Marinara Sauce 1 (15 oz) container ricotta cheese 1 (16 oz) b
Ricotta Stuffed Artichokes
by HappyCook80
Ricotta Stuffed Artichokes 4 artichokes 1 lemon, cut in half 1/2 pound ricotta cheese 1 garlic clove 1 egg, lightly beaten 7 tablespoons grated pecorino romano cheese 4 tablespoons pine nuts,
by HappyCook80
Ricotta Stuffed Artichokes 4 artichokes 1 lemon, cut in half 1/2 pound ricotta cheese 1 garlic clove 1 egg, lightly beaten 7 tablespoons grated pecorino romano cheese 4 tablespoons pine nuts,
Ricotta Stuffed French Toast
by sgre52160
1 lb Italian bread 4 eggs 1 tbsp vanilla 1/2 tsp cinnamon 8 oz ricotta 1/2 cup cream 1/2 tsp nutmeg Thinly slice bread into 24 slices; spread half with ricotta cheese; top with remaining slic
by sgre52160
1 lb Italian bread 4 eggs 1 tbsp vanilla 1/2 tsp cinnamon 8 oz ricotta 1/2 cup cream 1/2 tsp nutmeg Thinly slice bread into 24 slices; spread half with ricotta cheese; top with remaining slic
view more member recipes
related CDKitchen recipes
Zucchini Stuffed Mushrooms
Beef Stuffed Mushrooms
Beef Manicotti
Lasagna Rolls With Crab Meat
Barbara Eden's Crab-Stuffed Mushrooms
Butternut Squash Lasagna With Shiitake Mushrooms And Sage
Lori's Canneloni Stuffed with Spinach and Ricotta