Stuffed Mushrooms are the kind of appetizer that takes no time to make, you’re likely to have all of the ingredients in your refrigerator and pantry, and they are delightful bite full of flavor.
Stuffed Mushrooms Ingredients:
15 medium Baby Bella Mushrooms (a whole container)
2 tbsps of Olive Oil
1/3 cup of Italian Bread Crumbs
1 tbsp of Skim Ricotta Cheese
2 tbsps grated parmesean
2 tsps of italian seasoning
Dash of Red Pepper Flakes
Salt and Pepper to taste
Add chopped basil, or parsley, chopped garlic
First rinse and rub all of the mushrooms and let them dry. Remove all of the stems and reserve. Take the stems and chop them to a small chop.
In a small bowl add all of the seasonings, cheese, bread crumbs and olive oil. Add to that the chopped mushrooms.
With a fork mix all of the ingredients. This recipe is sort of the exact opposite of baking; you can swap out other ingredients, you can change the seasoning, want more spice, less spice, no cheese, more veggies, this is a great clean out the pantry in a flash recipe.
Prepare the oven to 400 degrees and put parchment paper on a cookie sheet. Turn the mushrooms cavity down and lightly oil the outside of the mushrooms, and sprinkle to taste with salt and pepper. With a small spoon, or of course your fingers, stuff the mushrooms to the top.
Bake for twenty minutes. Allow to cool, just long enough so that when you pop an entire mushroom in your mouth and it’s not so hot that you have to do that “it’s too hot” dance. Enjoy!
The Daily Batch 