Friday, February 25, 2011

Recipe Spot: Stuffed Mushrooms

This past weekend while we were grocery shopping we spotted some portabella mushroom caps on manager's special for a dollar. We figured "why not?" and scooped them up. Stuffed mushrooms should not be hard, but for some reason I pictured them stuffed with ricotta when typically they are stuffed with a cream cheese mixture. We mixed the ricotta with some basil, garlic, pepper, and the cut up mushroom stems and baked them for about 15 minutes at 350.

The verdict: They were good, but should have been cooked longer, and the ricotta cheese did not bake up all that well. Next time we will use at least some cream cheese to mix in with the ricotta.

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