Piccolina
Executive Chef
I love these, I always make them over the holidays and find that they vanish like hot cakes when I serve them to guests. You can easily multiple the recipe as many times as need be. Enjoy
Italian 3 Cheese and Pesto Stuffed Mushrooms
8 large fresh mushrooms, cleaned and stems removed
2 cups of fresh ricotta cheese, drained
¾ cup shredded mozzarella cheese
¾ cup freshly grated parmesan cheese
1 tbsp of olive oil
5 tbsp of pesto
Freshly cracked black pepper to taste (optional)
Preheat your oven to 375°F/190°C.
Hollow out the gills from the 8 mushrooms so that you are left with the large empty mushroom caps. With a pastry brush or a paper towel brush a thin coating of olive oil all over the mushrooms (inside and outside).
In a medium or large mixing bowl lace all of the cheeses and pesto (and pepper is using), less ¼ a cup of parmesan.
With a tablespoon place an equal about of the cheese mixture into each of the eight oiled mushroom caps. Place them onto a non-stick or foiled lined baking sheet in a single layer. Dust each mushroom with an equal amount of the reserved parmesan or mozzarella cheese.
Bake for 20-25 minutes, or until the cheese is bubbling and golden brown to your liking. Remove the tray from the oven and allow the mushrooms to cool on it for 2-3 minutes before transferring to a serving dish.
Serve at once or cover and store in the fridge for up to 24 hours before serving (reheat in a warm oven briefly before serving them to your guests). Utterly addictive!
Makes 8 mushroom caps (serves 2-3 as an first course)
Italian 3 Cheese and Pesto Stuffed Mushrooms
8 large fresh mushrooms, cleaned and stems removed
2 cups of fresh ricotta cheese, drained
¾ cup shredded mozzarella cheese
¾ cup freshly grated parmesan cheese
1 tbsp of olive oil
5 tbsp of pesto
Freshly cracked black pepper to taste (optional)
Preheat your oven to 375°F/190°C.
Hollow out the gills from the 8 mushrooms so that you are left with the large empty mushroom caps. With a pastry brush or a paper towel brush a thin coating of olive oil all over the mushrooms (inside and outside).
In a medium or large mixing bowl lace all of the cheeses and pesto (and pepper is using), less ¼ a cup of parmesan.
With a tablespoon place an equal about of the cheese mixture into each of the eight oiled mushroom caps. Place them onto a non-stick or foiled lined baking sheet in a single layer. Dust each mushroom with an equal amount of the reserved parmesan or mozzarella cheese.
Bake for 20-25 minutes, or until the cheese is bubbling and golden brown to your liking. Remove the tray from the oven and allow the mushrooms to cool on it for 2-3 minutes before transferring to a serving dish.
Serve at once or cover and store in the fridge for up to 24 hours before serving (reheat in a warm oven briefly before serving them to your guests). Utterly addictive!
Makes 8 mushroom caps (serves 2-3 as an first course)