These little stuffed mushrooms are a super easy and tasty appetizer.
7 large white mushrooms; stems removed
5 garlic cloves; crushed
3 -4 tablespoons part-skim ricotta cheese
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon olive oil
4 tablespoons grated parmesan cheese
Preheat oven to 350°F.
Clean mushrooms, remove stems.
Chop stems, and the one extra mushroom.
Heat olive oil in sauté pan.
Add chopped stems and the one extra mushroom.
Halfway through cooking add crushed garlic, salt and pepper.
Remove from heat and allow to cool slightly in a small mixing bowl.
Add ricotta and 2 tablespoons grated Parmesan.
Fill caps with the cheese mixture and place on a cookie sheet that has been sprayed with cooking spray.
Sprinkle remaining Parmesan on top.
Bake for approx 20-25 minutes.
makes 7 Servings