Next to our Red Lobster Stuffe Mushrooms, one of our favorite stuffed mushroom recipes courtesy Rosenborg-Castello is for these easy to make appetizers filled with a mixture of chopped mushroom stems, blue cheese, parmesan cheese, breadcrumbs and parsley.
Double up this stuffed mushroom recipe and be prepared for your stuffed mushrooms to literally fly off the table.!!
Stuffed Mushrooms
Ingredients
12 medium white mushrooms
1/4 cup (50 mL) Tre Stelle® Ricotta Cheese
3 tbsp (45 mL) Rosenborg-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)
Method
Preheat oven to 350°F (180°C).
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.
Makes 12 appetizers
Enjoy!!
For more great gourmet appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
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