Page 13 - Antipasto1

Bon Appetit! Italian Antipasto Suzanne DeKeyzer James

Ricotta Pesto Stuffed Mushrooms

Stuffing Mushrooms: 14 Ounce package fresh
Basil Leaves: 3/4 Cup packed fresh herb
Olive Oil: 1-2 Tablespoons
Pine Nuts: 1-2 Tablespoons toasted
Parmesan Cheese: 1-2 Tablespoons, grated
Garlic: 1/2 Teaspoon ,minced
Chicken Stock: 1-2 Tablespoons
Ricotta Cheese: 1/4 Cup of 5% Cheese
Preheat over to 435 degrees F.
Spray baking sheet with vegetable pan spray or brush parchment baking paper lightly with
olive oil.
Clean and wipe mushrooms gently remove stems and reserve for another dish. Place
mushroom caps on the prepared baking sheet.
In a food processor, place the basil leaves, olive oil, toasted pine nuts, Parmesan chest and
garlic and process until finely chopped.
Add chicken stock and process until smooth. Add the Ricotta cheese and mix until smooth.
Spoon in the Ricotta and Pesto mixture into the mushroom caps and bake for 10 to 15
minutes until hot.

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