"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Ricotta Stuffed Mushrooms Recipe

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This recipe for Ricotta Stuffed Mushrooms, by , is from The Swanson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robert Beideman
Added: Monday, September 8, 2008


18 medium sized fresh mushrooms
1 slice bread, torn into small pieces
2 eggs, slightly beaten
1/2 cup ricotta cheese
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh parsley
pinch of salt
pinch of pepper
grated Parmesan cheese
olive oil

Preheat oven 350 degrees.
Clean mushrooms. Remove and chop stems.
In large bowl, combine chopped stems with bread, eggs, ricotta, garlic, parsley, salt and pepper. Mix well.
Spoon mixture into mushroom caps; sprinkle with Parmesan cheese.
Grease 12 x 8 x 12 baking dish with olive oil. Place mushroom caps in dish and bake for 20 minutes.

Preparation Time:
Preparation Time:
45 minutes




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