Tuesday, February 18, 2014

Ricotta Stuffed Mushrooms & Tomatoes



Ricotta-Stuffed Tomatoes and Mushrooms
INGREDIENTS:
1 cup part skim Ricotta Cheese
1/2 tsp -1 tsp basil (use your taste preference)
A couple dashes of salt and pepper
Tomatoes
Large Mushrooms with stems removed
About 1 tbsp olive oil
chopped parsley and snipped chives (optional)
INSTRUCTIONS:
Mix ricotta cheese with basil, salt, and black pepper.
Wash mushrooms and remove stems.
Cut the tops off of tomatoes and scoop out the seeds; fill the cavities with the ricotta mixture.
Arrange the stuffed tomatoes and stuffed mushrooms in a baking dish, drizzle with olive oil, and bake in a 400-degree oven until heated through.
Sprinkle with more snipped chives or finely chopped parsley before serving. These would be great to make ahead of time for a party, refrigerate until ready, then heat and serve.

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